From the L.A. Times
In Italy's Piedmont region, where polenta may be better loved than
anywhere else on Earth, the cornmeal mush is a food of the fall. When
the air turns crisp with the first frost and people await the arrival
of snow, housewives labor over their cooking pots, stirring, stirring
as coarse meal slurried in water gradually thickens and becomes sticky
and delicious. To serve, it's poured out onto a wooden board in a rich
golden puddle like a harvest moon.
Cesare Pavese wrote about
it in "The Moon and the Bonfires," a nostalgic novel about a
Piedmontese expatriate's return home: "These are the best days of the
year. Picking grapes, stripping vines, squeezing the fruit, are no kind
of work; the heat has gone and it's not cold yet; under a few light
clouds you eat rabbit with your polenta and go after mushrooms."
We
do things differently in Southern California. In the first place, fall
can be even hotter than summer. Here polenta belongs to these damp
chilly days of winter.
To make amazing buttermilk biscuits, you don't have to make them by
hand. Using a stand mixer is the way to go when changing up a few
ingredients that yield tender, flaky biscuits everytime.
Corn muffins are so versatile, but many can turn out dry and tasteless. The sour cream in this recipe keeps them moist and tender every time.
How is it we crave food we've never even tasted? I've never been to Chicago and I've never eaten one of their hot dogs, but I knew I had to have one. 
I live my life according to these Four Culinary Truths: