Running with Knives

Mushy polenta is one chef’s downfall.

Whole Grains with Flavor

Or a grain of barley, or couscous, or anything whole and wholesome. (By Nicole Spiridakis)

Perfect results without the endless stirring. (By Caitlin McGrath)

10 Ways to Reinvent Breakfast

Go beyond bagels and bacon. (By Roxanne Webber)

A Navel-Gazing Moment

CHOW’s favorite CHOW recipes.

Whole Grains 101

How to cook them and why they’re worth the wait.

A West Sonoma Road Trip

Tasting rooms and dining rooms in our favorite slice of Northern California wine country. (By Lessley Anderson)

Chronicles from a Pig Party

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights. (By Kate Ramos)

Modern Potluck

Feed a crowd with recipes from some of CHOW’s favorite chefs. (By Lessley Anderson)

Winter 2008 Gift Guide

There’s never been a better time to give.

Holiday Central

Recipes, menus, gifts, and entertaining tips for all your celebratory needs.

The Restaurant Pearl’s soft polenta with sauteed seasonal vegetables and roasted tomato sauce is a wonderful thing of vegetable beauty, says Ruby Louise. It’s a shallow bowl of soft, creamy polenta, rich with cheese... (By C. Thi Nguyen)

Make polenta from real corn, not a package. (By Caitlin McGrath)

The traditional stovetop method for cooking polenta involves constant stirring. Instead, try this method for cooking polenta in the oven, adapted from Paula Wolfert; it takes almost no attention but comes out just as well every... (By C. Thi Nguyen)

Creamy, comforting corn. (By Roxanne Webber)