This recipe was perfected by Brian Wolff, our lovably obsessive-compulsive chef de cuisine at Lucques. He developed it using our cornmeal of choice from Bob’s Red Mill. If you’re using a different polenta, the cooking time and quantities of water might be a little different. The most important thing to learn from this recipe is the technique. Keep adding a little water at a time throughout the cooking process. There are only a few ingredients, so the cook makes all the difference. Watch carefully, and let the polenta tell you when it needs more water. And most of all, stir, stir, stir!
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.