What’s For Dinner?
My favorite creamy polenta recipe evarrrrr
Short ribs braised with sherry, leeks, ginger, garlic, and soy
Roasted carrots
If you ever thought you’d maybe buy an issue of Fine Cooking, you should buy the current one (The Ultimate Mac & Cheese is on the cover, FOR INSTANCE). I’m tempted to crib everything from it, but I need to make sure Fine Cooking sticks around, because when it comes in the mail I act like I’ve been delivered a personal telegram from Julia Child. Highlights (and upcoming Tessipes): devil’s food cake (MAYONNAISE is an ingredient, and you STILL want to make it), perfect pot stickers, cassoulet (and easy-to-follow duck confit recipe for said cassoulet), the mac and cheese (a skillet is involved). Tonight I’m using the short rib cheat sheet (I blogged the vegetable soup cheat sheet they had in an issue last year), which is also pretty neat.
“Pretty neat,” people. It is.
