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
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...
One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from...
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
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...
Author: Bon Appétit Test Kitchen
Author: Michael Lomonaco
This is a ridiculously easy Mushroom soup to make. It's tasty and durable, and it gets even better overnight.
Author: Anthony Bourdain
Author: Deborah Bernstein
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: Anna Stockwell
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: Lori De Mori
Author: Kemp Minifie
Author: Suzanne Goin
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Author: Lynn Brown
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: Anna Stockwell
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other...
Barley replaces rice in this twist on the classic Italian risotto.
Author: Gill Paul
Author: Maria Helm Sinskey
Author: Mark Bittman
Author: Rick Browne
Author: Tracey Chrenko
Author: Betty Rosbottom
Author: Shirley Cheng
Author: Diane Rossen Worthington
Author: Daryl Getman
Author: Bruce Cost
Author: Tina Miller