Lidia Bastianich's polenta torta is delicious with Gorgonzola and cabbage, but you can vary the filling however you wish. The dish is ideal for a crowd. You can assemble the tart the day before and then bake it the day of your gathering, and it also reheats well.
Main course
Lidia Bastianich’s Roasted Guinea Hen with Balsamic Glaze
The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.
Julia Turshen’s Red Lentil Soup with Coconut + Cilantro
This soup is the easiest (and fastest!) thing ever and so incredibly satisfying, not to mention a very affordable way to serve a crowd.
Jacques Pépin’s Roast Chicken on Garlicky Salad
This recipe demonstrates how to use the supermarket in the best possible way and how to transform an ordinary chicken into a simple, delicious family dinner.
John E. Finn’s Prosciutto, Parmesan, and Rosemary Omelet
A ham and cheese omelet is on every menu in every breakfast spot in the United States. It is easy to understand why: A ham and cheese omelet is comfort food, requires no fancy ingredients, and is simple to prepare.
John E. Finn’s Persian Eggplant Omelet (Kuku-ye Bademjan)
To change it up, you can cook this omelet in the oven, like a frittata. And here’s a tip: dice and salt the eggplant and place in a colander if you think it may be bitter.
