For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
It may be as old fashioned as Grandma, but it couldn't be easier to make. This bread stuffing will complete the feast and warm the souls of your dinner guests.
Top the warm pasta with grated ricotta salata, which has a dense texture and salty flavor. Get the recipe for Rigatoni With Sauteed Eggplant and Tomatoes.