Creamy Corn Polenta
Starchy, last-of-the-season corn is actually ideal for this polenta, giving it a natural creaminess, while the vanilla brings out its sweetness.
Starchy, last-of-the-season corn is actually ideal for this polenta, giving it a natural creaminess, while the vanilla brings out its sweetness.
As farmers’ markets shutter for the season and backyard gardens go to seed, many of us will retreat to the grocery store for the bulk of our food purchases. The question is, when “local” options dwindle, will you opt to buy organic?
Don’t let a stray French fry or a week low on veggies trip you up. It’s the overall trajectory of each and every choice we make about our food that ultimately makes a difference.
I love the whole concept of canning, but more often than not I’ll opt for low-heat and a deep freeze to preserve my summer plum tomatoes.
These Greek-inspired fritters make great hors d’oeuvres or a light dinner served with tzatziki.
Grilled eggplant is a hearty main attraction in this sandwich recipe.
Food is about so much more than just feeding ourselves. This Guatemalan chicken stew, brought to a potluck picnic on the Plaza, shows just how powerful a connector food is.
This agua fresca is as refreshing as a slice of watermelon with a little hint of perfumed sweetness.
This salad brings together all the best of a BLT in a salad: crisp lettuce, salty bacon, juicy tomatoes and a tangy stand-in for mayo with buttermilk dressing . . . not even the bread is left out.
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