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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
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Cook pasta according to package directions. Meanwhile, remove seeds from chipotle chile and finely chop. Heat 1 Tbs. oil in skillet over medium-low heat. Add chile and garlic, and saute 1 minute, or until fragrant. Stir in goat cheese and 1/3 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 Tbs. olive oil. Drain pasta, and return to pot. Add tomatoes, corn and cheese sauce. Season to taste with salt and pepper, and transfer to warm serving bowl. Toss in extra goat cheese crumbles, if desired.