Although traditional Italian polenta is simmered for nearly an hour, resulting in a very creamy consistency, for the following recipe we preferred the more rustic texture of this quickly cooked version.
Just like the state fair, minus the crowds.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.