A blend of fresh herbs offers a pungent counterpoint to succulent scallops. We chose perciatelli, a tubular kind of spaghetti, but you could substitute linguini, rigatoni, or farfalle.
Author: Elizabeth Falkner
I turn to polenta when I am in need of some good, old-fashioned comfort food. I suspect it's because there is not much difference between polenta and the grits I was raised on in North Florida. This simple...
Author: Art Smith
Author: Kent Rathbun
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts