The New Way to Cook Light Recipes
Fresh Food and Bold Flavors for Today’s Home Cook
"Fully delicious is what interests us: food that proves that a desire to eat healthfully need not sideline you from what I call the revolution in American eating. Millions of Americans are now excited about food that is local, global, authentic, fresh, slow, organic, heirloom, heritage, artisanal: real food. Our nation’s fantastic stew of cultures has put more and more global ingredients onto store shelves, and more global dishes onto restaurant menus. At the center of all this fun and ferment stands you, the home cook, who wants to turn out great food for the people you care the most about." -Scott Mowbray, Cooking Light Editor
Each bite has you spooning through meaty mushrooms, then cracking that cheesy crust to reach velvety polenta.
View Recipe: Fontal Polenta with Mushroom Sauté
Watch: How to Make Fontal Polenta with Mushroom Sauté