This recipe was perfected by Brian Wolff, our lovably obsessive-compulsive chef de cuisine at Lucques. He developed it using our cornmeal of choice from Bob’s Red Mill. If you’re using a different polenta, the cooking time and quantities of water might be a little different. The most important thing to learn from this recipe is the technique. Keep adding a little water at a time throughout the cooking process. There are only a few ingredients, so the cook makes all the difference. Watch carefully, and let the polenta tell you when it needs more water. And most of all, stir, stir, stir!
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.