{With the help of The Japanese Grill by Tadashi Ono and Harris Salat, I’ve been experimenting with the flavors of Japan this summer. While I normally eat corn on the cob au naturale (barely cooked with no salt or butter), brushing it with the salty-sweet combo of soy sauce and mirin has proved divine. Mix 3 tablespoons soy sauce with 1 tablespoon mirin. Grill four ears of corn (in their husks) for 20 minutes, shuck, then return to the grill and brush with the marinade. Grill for two more minutes, while continuing to turn and add more marinade. Easy as ichi ni, san!}
{Since West Elm arrived in St. Louis, I’ve been (unsuccessfully) avoiding it in fear of spending my entire paycheck. The fact that the store adorns its floor displays with local craft beer bottles makes me love it even more.}
{I’m totally digging the array of onesies available at City Sprouts. Just because my baby doesn’t have teeth doesn’t mean she can’t dress like a foodie.}
This article appears in August 2013.