Polenta, which is cooked cornmeal, takes the place of mashed potatoes at the Italian table as a comforting, starchy side dish. To cook polenta correctly, you have to go by the texture, not the time, as the cooking times will vary depending on how the corn was milled and how fresh it is. We start with a whole-grain polenta, Anson Mills Rustic Polenta Integrale. Like any whole grain, it still has the germ and the bran, which gives it a more earthy flavor. It takes about three hours to cook so it’s definitely something to save for when you’re in the mood for slow cooking. We cook the polenta—with all that stirring that polenta is so known for—until you can’t feel the grain under your teeth. The texture of the finished polenta is almost custardy. Matt uses Italian sparkling mineral water to make polenta because he thinks the minerals in the water add to the flavor of the polenta. When making the polenta to serve Brasato al Barolo with Polenta and Horseradish Gremolata (page 230), omit the Parmigiano-Reggiano in this recipe.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?