Cornmeal is often thought of as purely an American ingredient, probably because of our infatuation with cornbread, but Italians love cornmeal as much as we do. It’s not unusual in Italian bakeries to see rows of golden cakes and baskets of crumbly cookies made with polenta and sometimes flavored with a pour of olive oil, just in case you forget you’re in Italy. A bit of minced fresh rosemary infuses this cake with a familiar, yet elusive flavor. I wouldn’t dream of leaving the rosemary out. Polenta gives the cake a rustic feel; you can use stone-ground cornmeal instead to make a cake with a more refined texture that retains that agreeable crunch. As for the olive oil, use one that’s strong and fruity; its flavor is more important than its provenance.
Crispy. Golden. Fluffy. Bubbe would approve.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.