Made with less water than is used for soft polenta, the firm polenta in this appetizer has a texture like that of dough. Make sure the work surface, rolling pin and cookie cutter are wet — otherwise, the polenta will stick.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This side dish is flavorful enough to also serve as a main course.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Just like the state fair, minus the crowds.