For years polenta reminded me of the Cream of Wheat my mother used to send me off to school with in the morning. It was totally boring. But once I started making polenta for myself I discovered I LOVED it. My special twist? I fat it up with milk, Parm, Fontina cheese, and mascarpone until it’s creamy, decadent, and delicious. Just remember, the kicker here is to season the liquid with plenty of salt in the beginning—it makes all the difference.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.