Cornmeal is cornmeal is cornmeal, right? Not quite. Although all types of cornmeal are interchangeable, texture varies from grind to grind and some cooks swear by their favorite color. Yellow, white, or blue? North of the Mason-Dixon line and in Europe, cooks prefer yellow cornmeal for baked goods and polenta (an Italian-style mush made from coarse-grind cornmeal). Many Southern bakers swear by white cornmeal and wouldn’t use anything else in cornbread or pancakes. White cornmeal is also the type used in African cuisines. Blue cornmeal is favored by cooks who like bright colors, hearty flavors, and an extra boost of nutrients. Stone-ground or steel-milled? “Old-fashioned” or stone-ground cornmeal is crushed between gristmill stones and retains some or all of the corn’s hull and germ. Steel-milled cornmeal is ground between large steel rollers and sifted to remove some or all of the hull and germ.
Three Southern favorites come together in this tasty quick bread. For easy chopping, fold the collard leaves in half lengthwise, slice out the center stems, then stack the leaves to efficiently cut them into 1/4-inch-thick strips. ...read more
Jonathan Kurlander, of Minnetonka, Minn., loves coming up with healthful veg dishes his two young sons will eat: “They seem to be accepting of most things ‘pancake,’ so I expand on that theme,” he says. Harissa, a North African chile paste, adds just a hint of smoky heat. ...read more
Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between ...read more
The jerk seasoning used to flavor the filling of this main dish can be found in the spice section of most supermarkets or ordered online. Feel free to add more jerk seasoning to the black beans if you prefer your dishes spicier, or try the recipe with 1 Tbs. chili powder instead. ...read more
Thin cornbread rounds take the place of tart shells in this sweet-and-creamy dessert. Pack the components separately, then assemble on-site if taking along to a tailgate party or picnic. The cornbread will keep, covered, at room temperature for up to three days. Store the ricotta ...read more