This recipe is inspired by one that Marion Cunningham created for her book Cooking with Children, when she found that the youngsters in her cooking class didn’t have the patience to stir and stir for 40 minutes. It makes a satisfying supper the first time around, and my version allows you to be flexible with the vegetable embellishments, so you use up some of your leftovers. If you want to have the treat of a delicious crispy polenta cake to enjoy later in the week, increase this recipe by adding an additional 1/4 cup polenta and 3/4 cup more warm water so you’ll have that extra polenta to grill or fry
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.