This dish delivers the festive drama of the flip and makes a gorgeous vegetarian centerpiece for the holidays.

Like many Americans, I grew up associating Italian meals with pasta and bread. The first time I traveled in northern Italy, I ...

Here's how I made a rustic wholemeal polenta from homegrown corn that was left to dry on the plant. This is a great way to ...

Follow this quick, creamy polenta recipe and you'll wonder why you haven't been cooking it daily like nonna did. Polenta has a reputation for being unruly and high-maintenance to make at home, which ...

This simple recipe is a marriage of two even simpler foods, that add up to one flavorful appetizer, main dish or side. It would be welcome any time from breakfast to lunch to dinner, and also a nice ...

Everybody loves a good hors d'oeuvre, and stuffed mushrooms are an enduring classic: served at weddings, holidays, and corporate events. They're bite-sized and full of flavor, making them easy to pop ...

Basically editor Amiel Stanek spends all day every day trying to help readers get dinner on the table as quick and efficiently as possible. So when he gets to cook at home, he likes to slow things ...

Sometimes, it’s easy to predict the dishes that will achieve cult status on restaurant menus. They can be flashy, engineered around ingredients that have themselves achieved cult status — marrow bones ...

1. To make sauce: In a large skillet, warm olive oil and cook sausage over medium heat until golden brown. Remove sausages and cut diagonally into ¾-inch slices, then return to skillet. Add onion and ...

The maxim “no pain, no gain” doesn’t resound in the kitchen the way that it does in the gym. Except maybe when it comes to stinging nettles, a common weed that looks like mint, cooks up like spinach, ...