Polenta, grits, cornmeal mush—whatever you want to call it—can be pretty bland by itself so I give it a jumpstart in the flavor department by cooking it in homemade vegetable stock. The stock gives the polenta a well-rounded richness that works well with a large variety of vegetables, meats, and cheeses. If you’re serving your polenta with meat, cook the polenta in a complementary stock or broth: chicken stock with roast chicken, ham stock with sausages, shrimp stock with s

I used to be that skinny kid who could polish off six ears of sweet corn and still eat my salad (and chicken leg and broccoli and fruit)....

The Befana watching over our feast: Vin brulè (hot spiced wine), banana tea bread, polenta (creamy on the inside and crunchy on the out),...

I love mushrooms. Love them. But when it comes to portabella mushrooms—especially those that top out at 6 inches across—I find eating...

Of course, sweet potatoes are delicious with butter and brown sugar but other than Thanksgiving (and the leftovers for breakfast the next...

For the first eight months of our marriage, T. Rex and I were separated. He was stationed in Kansas and I remained behind in Michigan...

Turkey on the left & Veggie on the right...This also shows the size difference between bell peppers. You can get two servings from one...

The nightcap in question is Hot Buttered Rum. Sweet, warm, buttery, spicy...can you think of anything better to soothe the tired soul? I...

Crispy on the outside, fluffy on the in, these shrunken heads are made from small potatoes. Impaled on wooden skewers, these little...

I saw a Halloween macaroni and cheese dish that got its creepy green hue by adding food coloring to the water the pasta cooked in. It...