Pasta, Polenta, Risotto and Rice dishes

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Mo Higgs

baked french fries on a plate with sauce and basil leaves next to it, ready to be eaten

Air Fryer Polenta

Fried Polenta Recipes

Crispy Plolenta Fries

Crispy air fryer Polenta Fries! Whether you enjoy them as a snack, side dish, or appetizer, these polenta fries offer a delightful twist on a classic favorite. Give them a try and savor their crispy, tender goodness! Vegan and Gluten-free. (Directions for conventional oven included.)

Polenta Side Dish Recipes

What To Make With Polenta

Leftover Polenta Recipes

Polenta Recipes Tube Baked

Easy Polenta Recipes

Polenta Dinner Recipes

Leftover Polenta

Fried Polenta Cakes

Polenta Recipes Vegan

Crispy Baked Polenta Fries

Parmesan and herb crusted baked polenta fries are incredibly easy to make. These fries are crispy, crunchy on the outside, soft and creamy inside. Turn left over polenta into an incredible fries that are beyond delicious! #polentafries #polenta #bakedfries #friesrecipes #baked #crispy

a white plate topped with pasta and meat covered in sauce on top of a table

Turkish Pasta Recipes

Beef Cannelloni

Noodles Dishes

Halloumi Recipes

Delicious Magazine Recipes

Meliz Berg's Cypriot pasta bake (magarina firinda)

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Stanley Tucci Recipes

Stanley Tucci's Favorite Italian-Inspired Thanksgiving Recipe

No matter the occasion, Italians always find a way to make pasta part of the menu. Traditionally served as a starter course, Uova da Raviolo is the perfect choice to add some Italian flavor to this year’s Thanksgiving.

a white bowl filled with rice and tomatoes on top of a wooden table next to a fork

Tomato Party

Bacon Lasagna

Easter Breakfast Recipes

Cherry Tomato Recipes

Confit Piccolo Cherry Tomato and Pecorino Risotto Recipe

an uncooked casserole is on the stove next to other cooking utensils

Two Kitchens: an exclusive extract from Rachel Roddy’s new book, part one

Two Kitchens: an exclusive extract from Rachel Roddy’s new book, part one | Food | The Guardian

a white plate topped with ravioli covered in pesto and parmesan cheese

Potato gnocchi with pea and garlic chive pesto

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Walnut Sauce

How To Make Something

The “Other” Pesto: In Celebration of Liguria’s Second Most Famous Sauce, La Salsa Di Noci - Italy Segreta

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Saffron Risotto

Armani Restaurant

Traditional Italian Dishes

In Cucina: Risotto Armani Milano - Italy Segreta

A recipe for Armani Milano's saffron risotto, made especially by Armani’s Corporate Executive Chef Antonio D’Angelo. https://italysegreta.com/in-cucina-risotto-armani-milano/

an overhead view of some food on a plate with mustard and dipping sauce in a bowl

Grated Parmesan Cheese

Dijon Mustard

LOBB BERLIN on Instagram: "🌽CRISPY POLENTA FRIES & SAFRAN MAYONNAISE •160 grams of polenta •950 ml of mushroom dashi •Salt (to taste) •30-45 grams of butter or olive oil •grated Parmesan cheese •Vegetable oil for frying Bring everything to boil, transfer it to a flat tray and let it set to get firm. Put it out of the fridge and cut it into fries. Safran Mayo •1 large egg yolk, at room temperature •1 teaspoon Dijon mustard •1 tablespoon lemon juice •1 small garlic clove, minced •A pinch of saffron threads •150 ml olive oil or a neutral oil like canola •Salt, to taste #lobb #berlin recipe #fries"

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Fine Dining Gnocchi Recipes

Caramelized onion broth

Martin Schreiner on Instagram: "Join me in making a crispy polenta terrine. Find the complete recipe below ⬇️ Polenta has a very rich history that stretches back to ancient times. Before corn came to Europe in the 16th century indigenous people from all over Latin America made polenta like dishes. Today polenta is famous from northern Italy, but holds a significant place in culinary traditions in countries like Switzerland, Romania, Brazil, Argentina, Venezuela, Mexico and the Caribbean. This recipe is also a homage to one of my first kitchen chef’s @josef_neuherz who had a lot of patience with me and taught me the basics in the kitchen and especially Italian cuisine!! This is my version of a polenta terrine. I know a lot of people will say why add milk? And why soak the polenta. Well