Last week, on the same day, I encountered two very different recipes for polenta. One had a practicality born of science, curiosity and efficiency. The other was much more rooted in time and tradition. One quick, the other slow. One required a modern appliance; the other, sourcing a special, stoneground organic polenta. The former I discovered, rather fittingly, while listening to a podcast and the later, equally fittingly, while sitting on a couch next to an open window while browsing through a book.

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In honor of our upcoming book, The Kitchn Cookbook, Every Day with Rachael Ray featured some of our exclusive tips and recipes. In this month’s mag, you’ll find everything you need to love your kitchen again.

Turn to pages 61-67 for a roadmap to setting up a kitchen you’ll love, including stocking the pantry, getting the right tools, and putting everything into practice. Grab a copy today!

→ And don’t miss the Instagram event: The Love Your Kitchen Challenge!

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Recipe: Slow Cooker Chicken Enchilada Soup

Happy weekend! I’m gearing up for a busy weekend, and quite a lot of time in the kitchen. What about you? What are you inspired by right now? Tell us what’s cooking, and don’t miss these posts from the past week.

• Don’t these chocolate chip cookies look amazing?
• What we wish we had known about cooking when in college.
• A genius gadget for cleaning glassware.
• Moving? Make sure you make one of these kitchen survival kits.
• Toast! Toast on the stove, and toast that looks like a panda.

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