Look at the wildly tangled leaves of curly endive, the furiously jagged edges of dandelion greens, the deep furls of escarole and right off you know there’s something about them that’s just begging to ...

In a small pot on medium heat put the oil with the diced shallot and cook until soft adding the mushroom until water comes out of the mushroom mix. Add the cream and cook until it starts to thicken, ...

I enjoy stuffed and filled dishes that offer some surprise. The rice-based fillings of dolmas and stuffed cabbage, and the ham and cheese filling of chicken cordon bleu are standard fare. However, a ...

1. Sift the Polenta, plain flour, baking powder, bicarb and salt into a bowl and form a bay. 2. Mix the eggs, milk, sour cream and melted butter - add to the flour mixture and incorporate all 3. Stir ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. Pinch of ...

Kathy Compton, owner of 1910 Main in Forest Grove, recommends lamb osso bucco with polenta as a winter comfort food. (Clare Lennon/Forest Grove Leader) Choosing a comfort food is a challenge for Kathy ...

A holiday open house often means open season on the host’s resources. Whether you use a caterer or prepare the food yourself, it’s possible to offer guests a feast for their senses without a feast on ...

Bring 4½ cups water and 2 cups vegetable broth to a boil in a medium pot over medium-high heat. Slowly pour in the polenta, whisking as you pour to prevent large clumps. Reduce the heat to a simmer ...

Perfect for Mother Day, Irina Georgescu's savoury polenta cakes are often served to mark special occasions in Romania You can save this article by registering for free here. Or sign-in if you have an ...

This highly flavorful steak is versatile enough to work for family-style dining, as well as a party-worthy appetizer. It all comes down to the polenta. The dish starts by marinating thinly sliced ...

1. Wash the escarole leaves in two changes of water. Trim the stems. Set aside the very tender yellow-green core, reserving for salads. Dry and cut the leaves into strips about one-half inch wide. 2.