Traditionally, polenta is cooked slowly on the stovetop with water, milk, or stock, then finished with butter, salt, pepper, and sometimes cheese. Coarse-ground versions require patience — typically ...

This simple recipe is a marriage of two even simpler foods, that add up to one flavorful appetizer, main dish or side. It would be welcome any time from breakfast to lunch to dinner, and also a nice ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Polenta, the humble Italian cornmeal dish, can be creamy, firm, grilled, or even turned into a pizza crust. With the right grind, ratio, and technique, it becomes a versatile base for endless flavor ...

Mushrooms, sausage ragu with polenta, doesn’t sound like perfect comfort food? Of course, there are so many versions of ragu, ...

I love the perfection of a long-simmering ragù, but this recipe makes it suitable for everyday cooking. It's packed with ground meat and a double dose of anchovy and tomato pastes. Serving it over ...

There’s something undeniably festive about an upside-down dish — the split second of suspense before the flip, followed by the reveal of a caramelized, shimmering top. Matzo brei is Passover comfort ...

These dishes show how versatile Italian-style cornmeal is, including crisp fried squares and lemony cakes. Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, ...