There’s this cool new site called Foodily that I’ve been exploring recently. It’s a massive search engine that scours the web for recipes using ingredients you want to include (and avoid). It also uses social media so you can find food your friends like to cook.

Last night I wanted to make kale with lemon and polenta. Bam! Two good recipes that I’m sure we’ll try again.

If you try it, know that you can add multiple search items to the field. Test Foodily with weird combinations of ingredients. Ketchup, peanuts, broccoli…


Creamy Polenta (Martha Stewart by way of Foodily)

I stirred in a little fresh thyme at the end.


  • 1 cup coarse grain polenta
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons heavy cream
  • 1 tablespoon butter
  • Coarse salt and freshly ground black pepper


  1. In a large, deep saucepan, bring 5 cups of water to a boil. While whisking constantly, add polenta in a slow, steady stream. Reduce heat to medium, cook until thickened, stirring occasionally with a wooden spoon, about 15 minutes. Remove pan from heat and stir in cheese, heavy cream, and butter. Season with salt and pepper.


Kale Salad with Pecorino and Lemon (Kitchn by way of Foodily)
serves 4

  • 1 large bunch kale, washed and trimmed of stems
  • 4 ounces Pecorino Romano, grated
  • 2 lemons, juiced
  • 1/2 cup olive oil
  • Kosher salt and fresh black pepper, to taste

Roll several kale leaves lengthwise and using the point of a chef’s knife, cut away the thick center stem. Discard. Roll the remaining stack of de-veined leaves into a tight cigar shape and slice into thin ribbons.

Toss the shaved kale with the cheese. Whisk the lemon juice and olive oil and pour over the salad. Taste and season with salt and pepper. Let the salad sit at room temperature for an hour before serving.