When you pour out the polenta to chill, don’t worry about making it pretty. Do what we do at the restaurants and use a cookie or biscuit cutter to create even shapes, or cut out wedges or squares—use your imagination. Grilled or sautéed polenta makes an excellent accompaniment to meat, game, or poultry. Try a couple of disks nestled next to a pork chop, roasted chicken, or guinea hen. Firm polenta should be crispy outside, soft and creamy inside, like a good French fry. In short, everything you could want.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.