1. Heat the oven to 350 degrees. Butter a 10-inch springform pan. 2. In a saucepan, combine 1/2 cup of the sugar and the water and heat over medium-high heat. Allow the sugar to dissolve without ...

Chef Elizabeth Binder shares her go-to polenta cake recipe and her cooking story in this excerpt from the new book "Why We Cook." Chef Elizabeth Binder’s love of food and travel was ingrained from a ...

At Literati II in Santa Monica, pastry chef Kimberly Sklar pounces on fresh cherries when they come into the markets. She roasts the Burlat cherries from Barbagelata Farms in a vanilla, brandy and ...

In a small pot combine milk, broth, olive oil and spices and bring to a boil. Take off the heat and vigorously whisk in the polenta. Reduce the heat to low and add the pot back on. Continue stirring ...

Yotam Ottolenghi is a Jerusalem-born chef who showcases vegetables and co-owns 10 restaurants and delis in the U.K. and one in Switzerland. His 11 cookbooks have won many awards, including James Beard ...

Preheat broiler. Make Polenta Cakes and Sweet Jalapeño Sauce. In a small bowl, combine breadcrumbs, salt, pepper and oregano. Stuff shrimp with crabmeat and dust with flour. Dip in beaten eggs, then ...

Heat 4 quart sauce pan on medium heat and melt butter. When butter foams add onions and sauté until soft and translucent. Add milk and stock. Bring to simmer and slowly whisk in polenta. Cook 25-30 ...

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