As I was getting out my copy of AMFT to check the recipe for the week, I told Paul that I couldn't wait to read the story Dorie came up with to explain the presence of a corn on the cob recipe in a French cookbook. Paul has spent some time in France and we have good friends who are French, and they had all told me that in France corn is only used for feeding pigs. Well, Dorie did it again! I love her creativity. As much as we like French food, I think it's so fun that this book also has recipes for corn on the cob, tzatziki, Vietnamese chicken soup...It makes the group so much fun. The story was very cute and she's right, this is the perfect method for cooking corn. We normally grill corn, but roasting has definitely replaced boiling as my rainy day fall-back method. I started with delicious, fresh corn that we got from our CSA the same day, and the roasting only intensified the flavor and made it even more delicious. I served this with Ina's curried chicken salad (quick and easy since I already had some roasted chicken breast in the freezer) and her scalloped tomatoes. The tomatoes were incredible. It's hard to go wrong with fresh CSA tomatoes in August, and this recipe really highlighted their flavor. I have her cookbook, but the recipe is also online here. The only change I made is reducing the sugar to one scant tablespoon. Our tomatoes were so delicious they really didn't need the extra sugar.