Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. Summer vegetables. Photograph from thebittenword.com on Flickr This... More
Sometimes it seems like almost any pasta dish can be transformed into a polenta one—and in the process, made twice as luxurious. There's something about polenta that's decidedly upmarket, despite the fact that it costs next to nothing to make.... More
I love anything that involves cornmeal—corn bread, corn muffins, corn fritters, and especially polenta. Fried, grilled, or served creamy, it doesn't even matter what it's served with; if it's on the menu I will order it. There is something so... More
This may look like a mess, but I promise it all works out in the end. After last week's adventure with polenta I couldn't wait to get back in. It was such a brilliant base for the flavors of the... More
I really need to have more polenta in my life. I'm not sure why I never think about making it, or why it hasn't found it's way into my my pasta and rice rotation. It's a perfect base for all... More
I just came back from Italy (where I ate magnificent food all day long) with great arm-length wedges of cheese, guanciale for carbonara, and enough olive oil to bathe in. Homesick for a place I'm not from, I wanted to... More
