If you’ve ever made polenta, you know about the “polenta dilemma.” Freshly made polenta is so filling and luscious that there are almost always leftovers, but reheated polenta is disappointing: it’s never quite as creamy. Happily, this satisfying side dish, courtesy of the much-loved Roy’s restaurant on Hawaii’s Big Island, offers a great solution. Dredging firmed-up polenta in a little bit of flour and then frying it ever so lightly results in a divine finger food—and the accompanying roasted red pepper ketchup is a recipe you’ll want to use for turkey burgers and beyond.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.