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1 1/3 cups packed dark brown sugar.

Add the wilted kale and cook over low heat, stirring frequently with a wooden spoon, until the polenta is very thick and no longer gritty, about 20 minutes.Stir in the Creamy Ricotta, season with salt and pepper and cook just until the ricotta is heated through, about 3 minutes.

Transfer the polenta to a bowl and serve right away..Originally appeared: March 2013.Whether it's a hearty.potato-leek soup.

to warm you up in.or a refreshing chilled tomato soup for summer,.

delivers year-round comfort.

, our Culinary Director-at-Large Justin Chapple whips up one that's perfect for spring—.Originally appeared: November 2006.(Keep screen awake).

, cored and quartered.vegetable broth.

or water, divided., fresh cilantro, sliced avocado, lime wedges, and warm tortillas, for serving.