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

These baked chicken meatballs are tender, savory, and lightly herby, thanks to garlic, basil, and optional fennel seeds. They ...

There is a lot of confusion about the difference between cornmeal and polenta. Some say polenta is a dish and cornmeal an ingredient. Really though, both are made from the exact same kind of corn: ...

Find out how to make this modern take on comfort food — from Stephanie's on Newbury in Boston, Mass. — in your home kitchen. In this special weekly feature, “Today” food editor Phil Lempert brings you ...

Line a 13x9x2-inch baking pan with parchment paper. In a large saucepan, bring broth and and milk to a boil. Add salt. Whisking constantly, add cornmeal in a slow steady stream. Cook over low heat, ...

Polenta is a popular staple in northern Italy. Similar to Southern-style grits, polenta is cornmeal that can be cooked and eaten as porridge for breakfast or cooled until firm, sliced into wedges and ...

The calendar may say spring, but it’s still pretty nippy outside. And there’s no better way to warm up your day than with a hot breakfast. In addition to being cozy and comforting, warm morning meals ...

At Plow restaurant in San Francisco, the breakfast regulars live by two rules. The first is to stick to coming in on weekdays, and leave the gargantuan weekend waits to the amateurs. And the second is ...