When it comes to polenta, freshly milled corn makes all the difference. We are lucky enough to have Wild Hive Farm in Clinton Corners, New York, grind the polenta for the Shop (you can order it at www.wildhivefarm.com). Bob’s Red Mill is a great alternative that can be found in many supermarkets, health food stores, and online (www.bobsredmill.com). This recipe requires a slight investment of time, but the result is mind-blowingly good. Just make sure to whisk the mixture constantly until the polenta comes to a boil; otherwise it can easily burn. Polenta is incredible served alongside just about any kind of meatball, but it is classically served as a stand-alone dish. Try it with a ladleful of Classic Tomato Sauce (page 56) or Spicy Meat Sauce (page 57) on top.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.