I love polenta. Its a very simple Italian dish, probably Italian peasant food since it does not require any ingredients except stone ground or coarsely ground cornmeal and water. I’ve also always loved corn breads – kind of sweet, but perfect accompaniment for savory dishes and sort of gritty. I have not, however, developed a fondness of grits – the southern equivalent of oat porridge, I prefer oat porridge. Anyway, polenta dishes always catch my eye and lately I have {Read More}

While reading the WSJ Weekender this morning I came across this recipe for a refreshing spring herb salad. I assume fennel and radishes are not the most popular ingredients. But they deserve their time in the spotlight because they each can provide abundant flavor for seemingly innocuous vegetables. I love to add fennel or fennel seed to pasta dishes, specifically those with ragu like sauces – it’s that bright note that every pasta dish needs. Or served with any citrus {Read More}