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Interparfums FY 2022: record earnings as operating profit soars 33 percent

THE WHAT? Interparfums has reported its results for the 2022 fiscal year. The fragrance giant recorded record earnings for the full year with net income up 40 percent on 2021’s figures and sales rising 26 percent to €706.6 million. THE DETAILS The company noted that it had extended its partnership with Montblanc until December 31, 2030 and, subject to the General Meeting’s ratification, hit its goal of achieving gender parity on its board. THE WHY? Philippe Benacin, Chairman and CEO, commented, “Against the backdrop of a turbulent economic and geopolitical environment, our sales and earnings continued to grow in 2022. In 2023, although many uncertainties still exist, this positive momentum should continue with sales expected to reach €750 million, driven by the continuing appeal of our brands for consumers in a global perfume market that remains buoyant.” The post Interparfums FY 2022: record earnings as operating profit soars 33 percent appeared first on Global Cosme
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Stick To Your Ribs

For years, I’ve resisted the lure of corn ribs. Despite the fact that they were everywhere I turned, plastered over Instagram and Pinterest, playing on an endless loop in TikTok videos, it wasn’t hard. The whole concept was a turn off. Who really wants corn that eats like ribs, with all that sticky, messy sauce coating your fingers as much as the food? In age and wisdom, I’ve come to realize two simple truths:

  1. I need to take myself less seriously.
  2. Being messy and playful is the whole point.

The reason why it took off as a food trend is exactly why I couldn’t stand the idea to begin with, which is more of a personal failing than a dig on the social media complex. Yes, some of the appeal is novelty, like most “stunt food,” but it goes deeper than aesthetics. If you let yourself get dirty, digging in with both hands and throwing caution to the wind, you might just enjoy it.

Besides that, the technique yields effortlessly tender-crisp fresh corn with beautifully charred, lightly caramelized edges.

If BBQ isn’t your bag, there are plenty of alternative seasonings to consider for corn ribs:

To be honest, no further garnishes need apply. A touch of green scallion is nice for color and a gentle hint of allium flavor, but you can happily take those corn ribs from the kitchen to the table as is. When you want to pull out all the stops, that’s far from the only choice. Dipping sauce on the side is always welcome for a cooling contrast too.

More tasty toppings for your corn ribs includes:

An air fryer makes easy work of this recipe without heating up the whole house, but it’s a snap to toss into a conventional oven as well. Double, triple, or quadruple as needed to feed a crowd; the formula is flexible and infinitely scalable like that.

If you’re going to serve corn this summer, you might as well have fun with it. Stop worrying and learn to love the mess.

Yield: Makes 2 Servings BBQ Corn Ribs
BBQ Corn Ribs
Print

Sweet, spicy, sticky, and delightfully messy, BBQ corn ribs are as fun to eat as they are delicious! This technique yields effortlessly tender-crisp fresh corn with beautifully charred, lightly caramelized edges.

Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Ingredients
  • 2 Ears Corn
  • 1 Tablespoons Olive Oil
  • 1/4 Teaspoon Salt
  • 1/4 - 1/3 Cup BBQ Sauce
  • 1 - 2 Scallions, Thinly Sliced (Optional)
Instructions
  1. Microwave or lightly steam the corn for 2 minutes. Let stand until cool enough to comfortably handle. Husk and clean the corn, removing any remaining silk.
  2. Use a very sharp knife to quarter each ear of corn lengthwise, creating four equal planks, complete with the cob intact at the center. Toss the corn with olive oil to coat and transfer to an air fryer rack or baking sheet. Sprinkle evenly with salt.
  3. Air fry at 370 degrees for 10 minutes, or bake in a conventional oven at 400 degrees for 15 minutes. Transfer the hot corn carefully to a heat-safe bowl and toss with the BBQ sauce. Make sure they're thoroughly covered, including all the nooks and crannies between kernels. Add more sauce as needed.
  4. Spread the corn back out on the air fryer sheet or baking rack in an even layer. Air fry for another 5 minutes or bake for 5 - 10 minutes, until lightly caramelized around the edges.
  5. Top with scallions if using and serve hot!
Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

  • Celtic Sea Salt, Fine Ground, Vital Mineral Blend, 1 lb (454 g)
    Celtic Sea Salt, Fine Ground, Vital Mineral Blend, 1 lb (454 g)
  • Primal Kitchen, Organic Classic BBQ Sauce, Unsweetened, 8.5 oz
    Primal Kitchen, Organic Classic BBQ Sauce, Unsweetened, 8.5 oz
  • La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
    La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
Nutrition Information: Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 647mgCarbohydrates: 27gFiber: 3gSugar: 9gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Salads and Sides

The post Stick To Your Ribs appeared first on BitterSweet.



* This article was originally published here

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