Baked Eggs with Polenta and Mushrooms
This frugal supper is laughably easy to make, European in flair, and comforting to both the palate and the pocketbook.
50 mins
I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.
50 mins
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