Polenta: There Are More Types Than You Think
Polenta is still a slightly exotic dish in the American home. Those who don't have an Italian heritage may have never tasted it -- or even heard of it...
Polenta is still a slightly exotic dish in the American home. Those who don't have an Italian heritage may have never tasted it -- or even heard of it...
Kitchen Daily | Posted 02.02.2012
Are you tired of your breakfast? You probably eat the same thing every day just out of ease or necessity. Well it's about time you switch up your rout...
Kitchen Daily | Posted 05.15.2012
If you are not familiar with polenta, you'll be glad you came across this post. (If you know polenta well, you understand exactly what we mean.) Polen...
Ellen Kanner | Posted 01.21.2012
Thanksgiving needn't be elaborate. Homemade polenta takes a little time to make and it's a perfect pairing with bold broccoli rabe.
Meg Wolff | Posted 12.23.2011
From start to finish, this is the easiest plant-based meal -- 15 minutes, max, including prep and cooking time. With very few ingredients, it's easy for anyone to prepare and is made in only one pot. And it's deliciously satisfying.
The Daily Meal | Posted 05.28.2011
Joe Pesci's very funny line from My Cousin Vinny is a concise summary of the state of knowledge of my neighboring Northeasterners with regard to this ...
Jill Lynne | Posted 11.17.2011
This past Christmas season I was invited to the home of dear friends M & V for their annual Holiday feast. Now this no ordinary feast, but one they la...
Ellen Kanner | Posted 05.25.2011
The future, if HALL winery has anything to do with it, is something worth drinking to. The Napa-based winery just received organic certification, and...
Cathy Erway | Posted 05.25.2011
In the middle of a very busy week, I really needed this down time. So I headed to the Union Square Greenmarket that morning with the goal of making lunch for a big bunch.
Big Girls, Small Kitchen | Posted 05.25.2011
As the days shorten, this polenta dish seems like the perfect meeting of my meals to come and those pleasures I will have to leave behind. I am finally beginning to crave rich risottos and dark, meaty stews.
Kitchen Daily | Posted 05.14.2012