Casseroles are always easy, delicious dinner choices that usually provide plenty of leftovers; this polenta-based casserole is no different. Some of my favorite dinner recipes are casseroles. They’re ...

Like many Americans, I grew up associating Italian meals with pasta and bread. The first time I traveled in northern Italy, I ...

Look at the wildly tangled leaves of curly endive, the furiously jagged edges of dandelion greens, the deep furls of escarole and right off you know there’s something about them that’s just begging to ...

Dig into a big bowl of creamy, cheesy polenta for a hearty meal any time of the day. Whether you’re making this for breakfast, lunch or dinner, you won’t be sorry. Goat cheese polenta topped with soft ...

Sure, Meatless Monday might be a trendy slogan, but it recycles an old idea. I was reminded of America’s long history of dietary restrictions as I toured City Hall in Philadelphia. In a corridor by ...

I enjoy stuffed and filled dishes that offer some surprise. The rice-based fillings of dolmas and stuffed cabbage, and the ham and cheese filling of chicken cordon bleu are standard fare. However, a ...

1. Peel and devein shrimp. Leave the ends of the tails on, if desired. Place clean shrimp in a large sealable storage bag. 2. In a small bowl, whisk together remaining ingredients. 3. Pour the ...

Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) ...

Egyptian-born author Claudia Roden left Cairo as a young woman, went to Paris to boarding school, and eventually to London, where she studied art and finally settled. She wrote one of first books on ...

Serves 4. Recipe is by Teresa B. Day. 2 pounds large raw shrimp, peeled 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon white balsamic vinegar 1 teaspoon honey 1 clove garlic, minced ¼ ...