21 Comments
User's avatar
Kimberly Jonas's avatar

Though I knew I’d love this one, I’m here to officially report that I’ve made it and LOVE. IT. I was dismayed to see initial comments on NYT going on and on about the blender covering technique - entirely missing the deliciousness awaiting them. I’m heading over there now to add my 5-star happiness, but wanted to bolster you here Justine, where I originally found you. Well done. ❤️

Liv Wisnewski's avatar

Congratulations Justine! Thrilled to see your work make it to NYT, and cannot wait to try this! Adding corn to next weekend’s farmers market list post haste

Olivia Phillips's avatar

WOOHOO congrats, Justine!!! So well deserved!! And I'm legit about to leave my house for the farmer's market-- perfect timing!!!

Webb Bierbrier's avatar

Congratulations. This is amazing and the recipee looks divine

Morgen Schroeder, MV Cheesery's avatar

Congrats on manifesting your dream! Excited to give this pasta a try

Sarah Copeland's avatar

Congrats!! The NYT Cooking team is my absolute favorite, and this recipe looks like a dream!

Ariel's avatar

Congrats!! This looks absolutely insanely delicious!!

Jenna Helwig's avatar

This looks delicious! I was reading through the comments earlier today and giggled a bit at how obsessed people were about the blender top. I feel like that's such a common direction in recipes! Anyway, congrats on cracking the NY Times!

Jade F's avatar

congrats!! the link opened for me. i just got corn in my CSA this week and ill be making this today!

Soph's avatar

Congratulations!!

Lish Andres's avatar

I can't wait to try this recipe! Corn sauce with pasta, what an idea!

Hetty Lui McKinnon's avatar

Nice one Justine 👏🏽👏🏽

KimPossible's avatar

Woo hoo! This is a huge deal. Congratulations 🎉

And thanks for the gift link.

Now to rustle up some fresh local corn!