Everybody loves a good hors d'oeuvre, and stuffed mushrooms are an enduring classic: served at weddings, holidays, and corporate events. They're bite-sized and full of flavor, making them easy to pop ...

This simple recipe is a marriage of two even simpler foods, that add up to one flavorful appetizer, main dish or side. This ...

Basically editor Amiel Stanek spends all day every day trying to help readers get dinner on the table as quick and efficiently as possible. So when he gets to cook at home, he likes to slow things ...

Twenty years ago or so, the late chef Antonio Carluccio invited me for dinner at his house. After a few whiskies (his favourite drink), he appeared from the kitchen with a saucepan of polenta and ...

1. To make sauce: In a large skillet, warm olive oil and cook sausage over medium heat until golden brown. Remove sausages and cut diagonally into ¾-inch slices, then return to skillet. Add onion and ...

The maxim “no pain, no gain” doesn’t resound in the kitchen the way that it does in the gym. Except maybe when it comes to stinging nettles, a common weed that looks like mint, cooks up like spinach, ...

The first recipe features polenta, a thick porridge made of gluten-free corn meal. Fresh speckled trout and sand trout require simple cooking techniques. A Dallas community cookbook sent me on a pasta ...

What’s the point of worrying about organic food, genetically modified organisms, locally sourced items and fair trade if more than a third of it will simply go to waste? Discarded food is a serious ...

When fries are mentioned, most people immediately think potato and not cornmeal — but we think it's about time for that to change. Hiding in plain sight, polenta fries are actually a delicious ...