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Polenta, made from ground cornmeal, is a porridge that dates to ancient times and is known in England and the U.S. as cornmeal mush. You can purchase precooked, ready-to-heat-and eat “solid polenta” in sausage-like tubes, plain and in flavors such as basil, garlic and sundried tomato. Slices of polenta can be easily turned into hors…
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For crunch, toss breadcrumbs on your pasta (photo © Monkey Business | Fotolia). In southern Italy, toasted breadcrumbs, instead of grated cheese, are often sprinkled over pasta. You don’t even need a sauce for this authentic recipe—just toss the pasta in extra virgin olive oil. The custom survives in the U.S. largely as macaroni…
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Yesterday was all about cheeseburgers. But what if you don’t eat red meat and cheese, or simply want a change? Our solution is smokin’: a smokey chicken burger topped with smoked Gouda and smokey barbecue sauce. To make it even more special, a ciabatta roll replaces the burger bun. Get the recipe. Find more chicken…
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Photo courtesy Wholesome Junk Food Cookbook. Apple pie and Cheddar cheese are a time-honored pairing. To make this great match even better, add 1 cup of coarsely grated Cheddar to your apple pie crust dough. You can still serve the pie with a wedge of Cheddar. And you can also wow the crowd with…
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Every day we tweet on a different food holiday (sign up at Twitter.com/TheNibble). But some holidays, like National Cheeseburger Day, deserve more than a tweet. As one of America’s favorite foods, the cheeseburger demands that you celebrate! Check out 8 gorgeous cheeseburger recipes. Don’t want cheese? See our 40+ burger recipes—a different burger for every…
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