If you’ve ever made polenta, you know about the “polenta dilemma.” Freshly made polenta is so filling and luscious that there are almost always leftovers, but reheated polenta is disappointing: it’s never quite as creamy. Happily, this satisfying side dish, courtesy of the much-loved Roy’s restaurant on Hawaii’s Big Island, offers a great solution. Dredging firmed-up polenta in a little bit of flour and then frying it ever so lightly results in a divine finger food—and the accompanying roasted red pepper ketchup is a recipe you’ll want to use for turkey burgers and beyond.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.