Explore - Page 10

Soft golden polenta makes a simple base for browned mushrooms and onions.

Warm pear halves hold small pools of melted dark chocolate under toasted flaked almonds.

Shredded chicken and black beans give this tomato soup a hearty texture.

Molasses gives these ginger cookies a deep caramel flavor and a soft, chewy middle.

Orzo cooks directly in tomato stock, releasing starch that gives this skillet a creamy texture.

Fine semolina adds a delicate texture to a yogurt cake scattered with raspberries.

Pork medallions finish in a gentle mustard cream sauce with tender apple slices and onion.

Roasted carrots bring sweetness to this soft red lentil bake, while cumin and tomatoes give the filling warmth.

Day-old bread soaks up a vanilla egg custard and bakes around juicy pieces of plum.