Golden and crisp on the outside with a moist, creamy interior, these polenta sticks, a modern twist on classic French fries, make a satisfying late-night snack or finger food. Making polenta is not as laborious as some would have you believe. It’s not necessary to stand over the pot for an hour constantly stirring until your arm is falling off. The key to making perfectly cooked polenta is to stir often, running a wooden spoon along the bottom of the pot so the cornmeal doesn’t stick and burn. This is an ideal make-ahead recipe; prepare the polenta in the morning and cut into sticks just before frying. For an outdoor barbecue, try putting the polenta on the grill; it adds a phenomenal smoky flavor. This salsa’ed-up ketchup is perfect to keep in the fridge for four to five days. The polenta fries and ketchup will happily join Michael’s Genuine Burger (page 118).
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.