These are the perfect accoutrement to my Sweet Heat Louisiana Chili. They can be spiced up however you would like and go well with many dishes. For a crispier product, dredge the polenta in dry cornmeal before frying. Enjoy!
A perfect margarita is a thing of beauty, and dangerously easy to make. Freshly squeezed lime juice, and the proper balance of 100% agave tequila and Cointreau, are essential. Read more.
The Perfect Pesto
As chosen by Marcia Gagliardi of Tablehopper.com.
The Perfect Beer
Lessley Anderson gets into the yeasty details of Russian River Brewing Company's Supplication ale.
The Perfect Sazerac
The Sazerac is a classic New Orleans cocktail, easy drinking the whole year round (not just during Mardi Gras). H. Joseph Ehrmann, owner of Elixir, and Jonny Raglin, bar manager of Absinthe, both in San Francisco, describe what makes the perfect Sazerac: the right whiskey, bitters, and absinthe mixed in just the right balance. Optional, though recommended: Watch the video while sipping your own Sazerac.
The Perfect Hamburger
Josh Ozersky and Gail Simmons go over the finer points.
The Perfect Risotto
Food blogger Pim Techamuanvivit is a longtime fan of Michael Tusk's risotto. Here she describes what makes it perfect. Tusk's restaurant, Quince, is located in San Francisco.