Inspired by Suzanne Goin’s Sunday Suppers at Lucques, this tart was the perfect ending to our Foodbuzz 24, 24, 24 dinner.  I had to stray a bit from Goin’s crust recipe because the proportions were off– too much flour wouldn’t let the crust congeal. Martha Stewart’s pâte sucrée recipe has never let me down, so [...]

In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor.  Italian-food guru Marcella Hazan has developed a method that involves very little stirring during this time. You can check it out here. However, for this recipe, we used instant polenta, which worked absolutely fine. [...]

This was the darling of the Foodbuzz 24, 24, 24 dinner. I predominately used Emeril’s recipe and made a few changes by using a butter-based roux and buying premade polenta. The roux can be made ahead of time—just bring it to room temperature before using.  The polenta “tubes” made the polenta cakes a snap; they [...]