For years polenta reminded me of the Cream of Wheat my mother used to send me off to school with in the morning. It was totally boring. But once I started making polenta for myself I discovered I LOVED it. My special twist? I fat it up with milk, Parm, Fontina cheese, and mascarpone until it’s creamy, decadent, and delicious. Just remember, the kicker here is to season the liquid with plenty of salt in the beginning—it makes all the difference.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.