Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My...
The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings....
Author: Walter Manzke
John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened...
Author: John Schumacher
Author: Bon Appétit Test Kitchen
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
An easy Dan's Baked Stuffed Shrimp recipe
Author: Dan Diodato
Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King...
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Author: Lynn Brown
This is a ridiculously easy Mushroom soup to make. It's tasty and durable, and it gets even better overnight.
Author: Anthony Bourdain
Author: Sachie Nomura
Author: Mark Bittman
Author: Rick Browne
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight...
Author: Bruce Cost
Author: Deborah Bernstein
Author: Michael Lomonaco
Author: Tina Miller
Wondering how to make green bean casserole? In this green bean casserole recipe, creamy mushroom sauce surrounds tender green beans, topped with French's...
Author: The French's Food Company LLC.
This Russian dish has been around for several centuries, but it wasn't until the fifties that it became all the rage in the United States (despite our...
Author: Kemp Minifie
Author: David Downie
Barley replaces rice in this twist on the classic Italian risotto.
One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from...
Author: Bonnie Wilkens Metully
Author: Lori De Mori
Author: Martin Picard
Author: James Beard
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling...
Author: Kay Chun