Ms. T

As the last husks of summer dwindle out of the farmers' market, we're paying homage to summer corn all over Food52. Fittingly, the corn queen (no really -- she won our contest for Your Best Corn off the Cob with her Corn Salad with Cilantro & Caramelized Onions, pictured above) finds herself in the spotlight this week: Ms. T. In museum marketing by day, dreaming and cooking up a storm in Mill Valley, CA by night (well, dreaming by day too -- shhh), here's a cook with a sophisticated touch whose food is pleasantly rich but simple -- just how we like it.

And -- as it turns out -- many of her recipes are poised to come in season. But first, how's about a bowl of Clams with Grilled Chorizo & Charred Tomatoes? For fall, there are plenty of pears: Pear Ginger Walnut Muffins for breakfast, Savory Asian Pear & Rosemary Galette whenever, or Warm Gingerbread with Pear Ice Cream for dessert.

"The good recipes get passed along from friend to friend like a game of telephone, with each cook adding their own twist until the last version is barely distinguishable from the first," she writes about her corn salad. True story here at Food52 and we're glad she's whispering hers down the lane.

Read our profile Q&A with Ms. T below and check out her blog here.

• What is the strangest food you have ever eaten?
  Grilled snails, served with homemade Ouzo at somebody's farmhouse on Crete
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• What do you cook when home alone?
  Soups & stews that allow for lots of improv
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• Your most treasured kitchen possession:
  The very seasoned iron skillet that was passed down from my husband's grandmother
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• Your ideal meal:
  Steamed lobster by the beach in New England, or anything that has cooked all day and filled the house with savory flavors
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• Something you'd like a chance to eat or cook:
  Food in Vietnam
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• The number of bottles of wine you own:
  They don't last long enough to be counted in our house
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• The ideal number of guests for a dinner party is:
  4-6
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• Kitchen pet peeve:
  Teary eyes from chopping onions
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• Your favorite cookbook:
  All About Braising by Molly Stevens
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