When it comes to polenta, freshly milled corn makes all the difference. We are lucky enough to have Wild Hive Farm in Clinton Corners, New York, grind the polenta for the Shop (you can order it at www.wildhivefarm.com). Bob’s Red Mill is a great alternative that can be found in many supermarkets, health food stores, and online (www.bobsredmill.com). This recipe requires a slight investment of time, but the result is mind-blowingly good. Just make sure to whisk the mixture constantly until the polenta comes to a boil; otherwise it can easily burn. Polenta is incredible served alongside just about any kind of meatball, but it is classically served as a stand-alone dish. Try it with a ladleful of Classic Tomato Sauce (page 56) or Spicy Meat Sauce (page 57) on top.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete 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.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.