Mushrooms, sausage ragu with polenta, doesn’t sound like perfect comfort food? Of course, there are so many versions of ragu, but most have some meat as a base. This is the version I created, ...

Hanukkah is a festival dedicated to olive oil, so where better to go for inspiration than Italy, where it is almost considered a beverage? This Hanukkah menu gets its inspiration from friends from the ...

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 ...

If you're using frozen or dried coconut, place in a medium bowl and cover with hot water; let sit for a few minutes until defrosted or slightly rehydrated, then drain. Discard the tough ends of the ...

Sometimes, it’s easy to predict the dishes that will achieve cult status on restaurant menus. They can be flashy, engineered around ingredients that have themselves achieved cult status — marrow bones ...

Note: This makes plenty of food for two people to enjoy for tonight's dinner and tomorrow's lunch, or for a family of four. There will be scraps of polenta leftover from cutting the hearts. These are ...

Egyptian-born author Claudia Roden left Cairo as a young woman, went to Paris to boarding school, and eventually to London, where she studied art and finally settled. She wrote one of first books on ...

Certain recipes are “supposed” to be made in only one certain way — which is why we often don’t make them, the supposing having become a nuisance. Risotto is like that. Among its Ten Commandments ...

Mushrooms, sausage ragu with polenta, doesn’t sound like perfect comfort food? Of course, there are so many versions of ragu, but most of them all have some meat as a base. This is the version that I ...