Content about Polenta
October 25, 2011
Rules for success, including porchetta
Ed. note: This is the third post in a "Repertoire" series on the interplay of food and style, with our friends The Midwestyle. We're helping their readers learn a few recipes, and they're teaching us a few things about doing it in style.
To say you’re an accomplished person is putting it lightly. That time you summited Kilimanjaro during a snow storm. The month you took a vow of silence. The day all the...
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Our weekly roundup of what the two of us have written over on Serious Eats.
"Dinner Tonight" Column
Quick meals to your table five days a week.
Dinner Tonight: Pork Tenderloin Sandwich
This Indiana specialty deserves some attention now and again.
Dinner Tonight: Vegetarian Chili
Let's just call this a vegetable stew with a healthy kick of chili powder.
Dinner Tonight: Cinnamon-Flavored Black-Eyed Peas
Who knew Indian cuisine used...
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May 21, 2009
Blake finds hidden gems in France.
Our goal for eating in France, as our budget was limited, was to find simple and unpretentious food. And though we hit the ground running with a list of online recommendations culled from a number of sources--an article in Travel + Leisure, searches on Chowhound and eGullet, guidebooks galore--some of our best and most memorable meals came from eclectic little spots that nobody had written about. One was hidden on a side street...
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April 24, 2008
Polenta is only water, salt, and cornmeal, unless a cook chooses, in the style of risotto, to finish with a knob of butter or a hill of Parmesan cheese. It is one those dishes so simple, its execution can be lackluster or transcendent, depending on who makes it. What happens when these three things are combined is anyone's guess. The result can be like cornbread blended with water, a soupy, leaden porridge--or it can be silky...
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It began when my friend Glen T. Tremaldi, who runs a community garden in Boerum Hill, informed me of his zucchini overstock. "You should see the zucchinis I picked. The size of your calves," he said. And he wasn't joking. They were the size of melons. Then he related something about a frozen rabbit that was bought some time ago from a butcher on Court St., who had divided it up into serving pieces while it was still frozen, with a saw. He...
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All content copyright Nick Kindelsperger and Blake Royer.
