Polenta, a savory cornmeal porridge, can be a disappointment in the U.S., tasting mostly of the cheese and fat that weigh it down. Not to mention it requires near-constant whisking to get a lump-free consistency. But in Cossano Belbo, Italy, we learned a better way from Maria Teresa Marino, whose family has run a grain mill for centuries: No cheese, no butter, not much stirring. The porridge was light and fresh and the taste of the corn shined through. We followed that lead, using more water than called for in conventional recipes—11 cups. Combining the cornmeal with cold, not boiling, water, then bringing the entire pot to a simmer, prevented clumping. We finished cooking the polenta in the oven rather than the stovetop, which gave us for more consistent, gentle heat. For the best flavor and texture, use coarse stone-ground cornmeal; fine cornmeal produced pasty, gluey polenta, while steel-ground cornmeal had less flavor. We liked Bob’s Red Mill coarse-grind cornmeal and its polenta c

Good topping for soft polenta

This classic Italian pasta and bean soup is made throughout Italy, and the regional variations are many, from brothy to thick and hearty. It’s easy to prepare at home with a handful of pantry staples. A few simple techniques, like browning the onion and cooking the canned tomato juices until concentrated, go a long way to deepening the flavor. To boost the umami even more, sauté some chopped pancetta or bacon along with the onion, or toss in a Parmesan cheese rind as the soup simmers.

From Easy Weeknight Dinners by Emily Weinstein Store-­bought gnocchi can be quickly pan-­fried for an exciting mix of crispy outsides and chewy middles, no boiling required. Here the gnocchi are studded with juicy tomatoes and melty pockets of mozzarella. Use cherry tomatoes, which are reliably flavorful year-­round —­ unlike larger varieties, like beefsteak tomatoes, which can be watery. (That said, taste your tomatoes, and if they’re more tart than sweet, add ½ teaspoon sugar in step 3.) You’ll toss the tomatoes with browned butter, red pepper flakes and garlic, then hit them with a little heat so they’ll burst into a bright sauce.

To make the filling for these enchiladas, use leftover roasted or grilled chicken or meat from a store-bought rotisserie bird. You also can poach your own chicken. To do so, place 1 pound boneless, skinless chicken breasts in a medium saucepan, cover with water or chicken broth, bring to a simmer over medium-high, then reduce to low, cover and cook until the thickest part of the meat registers 160°F, about 20 minutes. Let the chicken cool in the liquid until just warm to the touch, then finely chop the meat. Our homemade green chili and tomatillo sauce (Best Green Chili and Tomatillo Hot Sauce) is especially good here, but any bottled hot sauce that's not too vinegary (such as Tapatío or Cholula) will work. Chopped white onion and sour cream or Mexican crema are great garnishes.

Cream cheese brownies are an American classic. However, to be done right, the two batters must complement each other rather than compete. We use unsweetened chocolate for bold chocolate flavor and a cakey brownie batter so that the added liquid from the cream cheese filling doesn’t make the brownies soggy or too dense. The addition of sour cream to the cream cheese swirl adds a pleasing tang that complements the brownies’ sweetness. The usual method of dolloping cream cheese over the brownie batter before swirling delivers a soggy center and dry edges. To ensure even baking and the right balance of cream cheese swirl and chocolate in every bite, we spread the cream cheese mixture evenly over the brownie batter and then dollop reserved brownie batter on top before swirling.

Inspired by the classic soup, this heartier Italian wedding risotto is filled with just-wilted spinach and topped with crispy, garlicky meatballs. Use a cookie scoop to quickly portion out the meatballs; make a double batch and freeze half to whip up this dish in a flash. Remove the risotto from the heat while it's still a little soupy — it will thicken slightly as it rests. From Food and Wine magazine Originally appeared: February 2022

What could be easier than pan-searing shrimp so that they brown deeply and cook up juicy and tender? In some ways, pan-searing just about anything else. Don’t get me wrong: Pan searing is an inherently quick way to cook shrimp and should be really simple. But when it comes to achieving that ideal combination of deep, flavorful browning on the outside and snappy, succulent meat on the inside, shrimp might be the hardest protein to get right. For one thing, they’re tiny and best cooked to a relatively low 120 degrees, so it’s almost impossible to get any color on them before they dry out and turn rubbery. But if you’ve ever had truly well-browned, juicy shrimp, you know that they’re just the thing for bulking up rice or noodle bowls or salads, and they pair well with a host of bold seasonings. My goal was to figure out how to pan-sear them well—and as it turned out, the solution was right in my wheelhouse. The problems with pan-searing shrimp, I realized after flashing them in a hot, oi

From Not the News York Times Group on FB, Pamela Barge I belong to an online group that has been completely gaga about this recipe. I’m in awe. I kept thinking about the Barefoot Contessa’s Chicken Thighs in Creamy Mustard Sauce...but with little enthusiasm. “I’m not crazy about mustard, chicken thighs are not my favorite, it’s going to be too rich and heavy, how can something with so few ingredients and that is so simple turn into anything spectacular?” Well.....shame on me. This was one of the best things I’ve ever put in my mouth! It was not heavy. It was simply divine❤️ I had it over noodles with a simple green salad and a glass of Chardonnay. I am in Florida alone waiting to sell our house and treated myself to this definitely white-tablecloth-restaurant quality meal. Google this recipe. barefootcontessa.com/recipes/chicken-thighs-with-creamy-m... Make it. It’s delicious!

There is no side dish better than a creamy bowl of potatoes au gratin. Translating to “potatoes topped with cheese,” this dish is made from layers of tender yukon gold potatoes, topped with a creamy sauce and a three-cheese blend for a comforting flavor in every bite. These are The Ultimate Sheet Pan Potatoes Au Gratin, and are the easiest way to make this recipe, yet. By opting to make them in a sheet pan, rather than in a baking dish, the potatoes get perfectly crisp and come out of the oven with a beautiful, golden, cheesy crust. What could be better than that?

Pork tenderloin and kimchi headline this stir-fry, but fresh shiitake mushrooms and a full bunch of scallions add to its umami-rich appeal. For a meatless alternative, substitute a 14-ounce container of extra-firm tofu, drained and cut in 1-inch cubes, for the pork.

“Leeks and potatoes are commonly made into creamy vichyssoise. For Parisian potage, the leeks and potatoes are cut into very small pieces, stewed in a little butter for a couple of minutes, and then cooked with chicken stock. This is one of my favorite soups. I serve it sprinkled with grated Gruyère cheese, but that is not essential.”