Adding the cornmeal to the water, and avoiding lumps, is the only challenging part of making good polenta. In the restaurants, we make it to order, and I vacillate between using fine and medium grinds, depending on the finished consistency I am looking for. The coarser polenta has more presence on the plate and such a deep corn flavor that I think it’s a good place to start. Of course, fine or “instant” polenta has the advantage of being quicker to make. Traditionally, polenta is made using a wooden spoon, though I use a whisk. If you don’t need or want this much polenta, you can halve the recipe with good results.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.