This healthful and comforting vegetarian casserole is perfect on a cool night or any time of year when you want to remember clear, brisk October evenings. Make It a Meal: Enjoy with a glass of ...

The unseasonable, mild weather means we continue to be spoiled for choice at local farmers markets. Beautiful, freshly harvested vegetables and even a few tomatoes still abound and on cool evenings, I ...

Comfort food can take different forms. At its most heartfelt, it’s those childhood tastes that resonate emotionally: a pan of noodle kugel, a chicken foot straight out of my grandmother’s soup pot, a ...

Preheat the oven to 400 degrees. Heat a large pot of well-salted water to a boil over high heat. Add rigatoni; cook 6 minutes. Cut the broccoli stems into 1-inch pieces. Add stems to the pot with the ...

Makes 8 servings. Recipe is by Teresa B. Day. 3 1/2 cups water 1 teaspoon salt 1 1/3 cups polenta 3 tablespoons olive oil 2 cups of goat cheese crumbles, divided 1 tablespoon of bacon fat 1 garlic ...

In Italy’s Piedmont region, where polenta may be better loved than anywhere else on Earth, the cornmeal mush is a food of the fall. When the air turns crisp with the first frost and people await the ...

Slowly does it in this wintry world. That's why I like making polenta: stirring the pot is meditative and warming and allows the cornmeal to swell and fully cook, opening up the sweet corn flavor.

To make the baked polenta, first fill a pot with water (1) and bring it to a boil, then salt it (2) and add the oil. Pour the cornmeal in a steady stream (3) and stir continuously with a whisk to ...