Corn pizza bianca

Plus, recipes for Dad's giardiniera, Mom's fire-roasted salsa, and more.

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Every year by the end of August, I am ready for summer to be over. And by the time Labor Day weekend comes around, there’s a noticeable shift in the air — the morning air is crisper and warmer days don’t feel as sweltering. I welcome fall each year, but I always feel a bit nostalgic for the summer produce we’re about to leave behind.

Packing the freezer with sauces and frozen farmers’ market vegetables is one way I make the most of the changing season, but I also try and make sure I cook with as much summer produce as I can to really end the season with a bang. Last week, I shared recipes to take you into winter. Today, I have a few recipes that really highlight late summer produce: a corn pizza bianca inspired by my friend Diane, my dad’s Giardiniera (a pickled Italian relish of sorts), and my mom’s fire roasted salsa. Enjoy!

Corn Pizza Bianca

This recipe is inspired by Melissa Clark’s Creamy Corn Pasta, but mostly by my friend Diane who had the brilliant idea to turn it into a pizza. We made it together recently and this version is white pie-adjacent with lots of garlic and cheese.