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4 tablespoons unsalted butter

1 cup plus 1 tablespoon stone-ground cornmeal

2 1/2 cups half-and-half

3/4 teaspoon kosher salt

3 large eggs, separated

1 1/2 teaspoons baking powder

1 tablespoon thinly sliced chives

Pinch cayenne pepper

Tomato Salad with Herbs, recipe follows

Tomato Salad with Herbs

1 tablespoon sherry wine vinegar

1/2 teaspoon kosher salt, plus more as needed

Freshly ground black pepper, to taste

3 tablespoons extra-virgin olive oil

1 1/2 pounds assorted vine-ripened heirloom tomatoes, cored and cut into 1/2-inch wedges

1/4 cup mixed minced fresh herbs, like parsley, basil, chives, tarragon, dill or mint

2 scallions (white and green), thinly sliced

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