内容摘要：, as do some editors and stylists who were previously relegated to more behind-the-scenes roles. While they’re increasingly expected to “influence” as well as design, edit, or style, with all those new eyes on them, they may face the same pitfalls as more traditional influencers.

, as do some editors and stylists who were previously relegated to more behind-the-scenes roles. While they’re increasingly expected to “influence” as well as design, edit, or style, with all those new eyes on them, they may face the same pitfalls as more traditional influencers.

While the water boils, I cook a couple of slices ofuntil crisp. I remove it from the pan and cook fresh or frozen sweet corn in the bacon fat until it's bright yellow and heated through, which happens in minutes. When the pasta is done cooking, about three or four minutes, I add it to the corn in the skillet with a splash of pasta water.

I ensure everything is seasoned well with flaky sea salt and freshly ground black pepper. I top the pasta and corn with the bacon, more fresh burrata, Parmesan, and a lot of. The whole thing comes together in about 20 minutes and is so delicious. I love to serve it with my favoriteThe possibilities are endless. It would be good with

cooked in butter, especially at the height of sweet corn season. You could toss the cooked pasta with arugula or spinach straight from the pan—the heat wilts the greens perfectly. Add any favorite summer vegetables like leftover grilled zucchini or fresh cherry tomatoes, or bulk it up with rotisserie chicken.You’ll want to keep a package of this ravioli tucked in your fridge all summer long. It’s an easy, comforting meal that feels special without much effort—perfect for busy weeknights or lazy weekends.

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What I love about Trader Joe’s—besides the ube pretzels and dangerously snackable dark chocolate peanut butter cups—is the passionate community of shoppers who are just as obsessed with the brand as I am. Whether it's aalong with spinach spiked with baked sweet potatoes, hot sauce-spiked spinach, and gingersnaps with ice cream.

Harris traveled to the Caribbean for a September 1996 feature on chicken dishes including Puerto Rico's— a dish she explained "is a legacy of indentured servants who came from coastal India in the last century" and "has taken a bit from the French and a bit from the African to become truly Creole."

And she has shared recipes and essays with Food & Wine along the way — notably a 1996 exploration ofand another on her mother's