In most cases, I’m a traditional cook. If there is a longer, slower, more manual way to do something, almost invariably I will prefer it. But even I push tradition aside when I find an alternative ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Polenta, the Italian name for dried and ground corn, can be cooked on the stove top or baked; served warm, at room temperature or chilled; and stirred or topped with sweet and savory ingredients. / ...

Add Yahoo as a preferred source to see more of our stories on Google. “For years, I labored over the traditional stovetop approach,” Prakash writes, “and for every time it came out perfectly, there ...

I’ve tried so many ways to cook chicken — fried, baked, crusted, with more things than you can imagine. Why? Because my kids are chicken lovers. Here is one of the methods I use to give them a healthy ...

Izy Hossack, author of "Everyday Delicious: Super Tasty Breakfasts, Brunches, Mains, Desserts and Snacks" (Hardie Grant Books, $29.99), knows that her polenta fries are not going to replace regular ...

Traditional polenta is spiced up with a little cayenne pepper and parmesan cheese, then topped with rosemary infused mushrooms. Even the most devout carnivores will be convinced after trying this ...

Sure, Meatless Monday may 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 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.) ...

1. To prepare the polenta: In a large heavy pan bring the water, salt, butter and olive oil to a boil. Slowly add the cornmeal, whisking constantly. Turn the heat to medium-low, cover and cook 20-25 ...