1. Heat the oven to 350 degrees. Butter a 10-inch springform pan. 2. In a saucepan, combine 1/2 cup of the sugar and the water and heat over medium-high heat. Allow the sugar to dissolve without ...

Yotam Ottolenghi is a Jerusalem-born chef who showcases vegetables and co-owns 10 restaurants and delis in the U.K. and one in Switzerland. His 11 cookbooks have won many awards, including James Beard ...

Right around this time in the Bay Area's culinary history, chefs were beginning to experiment with savory-sweet combinations, such as this polenta pound cake, which is delicately scented with fresh ...

Crispy on the outside and tender on the inside, these pan-fried polenta cakes are topped with a Mexican street food-inspired ...

Preheat broiler. Make Polenta Cakes and Sweet Jalapeño Sauce. In a small bowl, combine breadcrumbs, salt, pepper and oregano. Stuff shrimp with crabmeat and dust with flour. Dip in beaten eggs, then ...

Adapted from "Party Snacks!: 50 Simple, Stylish Recipes to Make You a Popular Party Host" by A.J. Rathbun (Harvard Common Press, $12.95) Makes 16 skewers 1. Soak wooden skewers in water for 30 minutes ...

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Heat 4 quart sauce pan on medium heat and melt butter. When butter foams add onions and sauté until soft and translucent. Add milk and stock. Bring to simmer and slowly whisk in polenta. Cook 25-30 ...

1. Peel and devein shrimp. Leave the ends of the tails on, if desired. Place clean shrimp in a large sealable storage bag. 2. In a small bowl, whisk together remaining ingredients. 3. Pour the ...