Corn on the cob is good. Corn ribs are better. Same corn, cut a new way so it curls up like a little rib.

Here’s the move. Cut each cob in half, then stand it up and slice it lengthwise into quarters. Toss the strips in melted butter, a little BBQ seasoning, paprika, garlic, and salt.

Roast at 400 for 20 to 25 minutes. As they cook, the strips curl and the edges go crispy and caramelized. That curl is the whole payoff.

Careful with the knife on the first cut, and let them cool a minute before you grab one. Finish with lime and cilantro. Done.

The summer freckle look, minus the drawn-on giveaway. Use a fine brow pencil or a light-brown liner. Lightly dot color across your nose and the tops of your cheeks in a random, scattered pattern, some bigger, some smaller. Then, right away, tap over the dots with a clean finger or a damp sponge. That press is the secret: it blurs the edges so they read like real sun freckles, not marker. Keep them uneven. Less is more.

The cleanest way to get grease out of cooked ground beef. When the beef is browned, turn off the heat and push all the meat to the edges of the pan. Set a small heatproof bowl or jar right in the middle of the empty center. Tilt the pan slightly so the grease runs down and pools into the container. Let it sit a few minutes, then lift the bowl out. No sink clog, no soggy paper towels, no straining. Let the grease cool before you toss it.