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This polenta makes a great side dish for grilled meat, but it can also stand alone as a first course. Chef Pablo Mass...

Plus: More Dessert Recipes and Tips

Polenta di Taragna is a blend of ground corn and buckwheat. The buckwheat adds its characteristic earthy flavor and d...

The dried beans in this hearty soup must be soaked overnight.

This risotto celebrates spring with the season's first artichokes, but it's hearty enough for chilly temperatures. P...

Jimmy Smits and his longtime companion, Wande De Jesus, not only created this succulent herb-roasted chicken and rice...

Craig Higgins, the chef at Tongabezi Camp in Zambia, has been instrumental in devising menus and training chefs at ma...

While Wesley Snipes was recently shooting a movie in Montreal, his partner at China One restaurant, Donna Wong, came ...

If the rice starts sticking to the bottom of the paella pan during cooking, set the pan on a flat griddle or on a fla...

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