RECIPE: Fried Eggs & Polenta For Brunch & Lunch

[1] Comfort food: warm, creamy polenta topped with a fried egg and sautéed cherry tomatoes (photo © Good Eggs). [2] Cherry tomatoes are sauteed into a jammy sauce, called “burst tomatoes” (photo © Barilla). [3] Buy a box of polenta. You can use it at any meal of the day (photo © Delallo). [4] An…
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PRODUCT: 15-Minute Risotto & The History Of Risotto

One of the most popular ways of cooking rice in Italy, risotto is a Northern Italian rice dish cooked with stock or broth*, stirring regularly until it reaches a creamy consistency. Risotto can be embellished in many ways, from saffron to mushrooms to lobster and beyond. While we love risotto, we don’t have patience to…
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RECIPE: Eggplant Parm Lasagna

To many of us, it’s a decision between ordering the lasagna, eggplant parm or chicken parm. DeLallo has made the decision easy with this Eggplant Parm Lasagna recipe. If you want to make it a triple-play with chicken parm, add shredded chicken between the layers. The difference between Parmigiano-Reggiano and parmesan: “Parmesan” cheeses are made…
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TIP OF THE DAY: Ancient Grains Are New Again

September is National Whole Grains Month, an occasion to revisit some oldies but goodies. Thanks to King Arthur Baking (formerly King Arthur Flour) for this primer on eight* ancient grains. “Ancient grains” is a marketing term used to describe a category of grains and pseudocereals, that are purported to have been minimally changed by selective…
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PRODUCT: Cassoulet Beans For A Summer Cassoulet

[1] A summer cassoulet made with corn and summer squash. The recipe is below (both photos © Rancho Gordo). [2] Tarbais beans are perfect for cassoulets—so much so that Rancho Gordo calls them “cassoulet beans.” Get them at RanchoGordo.com. [3] In attractive packages, Rancho Gordo beans are welcome gifts for your favorite cooks. [4] Use…
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