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An oldie but a goodie! A family recipe of ground beef and potatoes layered with mushroom soup and onion, and topped with Cheddar cheese.
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Roasted portabello mushrooms topped with blue cheese and pine nuts are great as an appetizer or a fantastic vegetarian burger!
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Yellow squash baked with onion, mushroom soup and Cheddar cheese, with a crouton crust.
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Marinated mushrooms, zesty Havarti cheese, and cocktail rye (or bread of your choice), skewered on frilly toothpicks are a great, simple appetizer with little work and almost no clean up! You can marinate fresh mushrooms yourself, or dress them up right out of the jar.
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This satisfying beef stew takes hardly any time to prep in the morning—and is ready to eat by the time you get home from work.
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This vegan chili recipe uses vegetarian burger crumbles, chipotle chile, tomatoes, and beans to make a meatless version of an American favorite.
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Delicious halibut is cooked with an array of spicy flavors to make the perfect filling for tacos!
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These light, bite-size matzoh balls have a delicious Italian spin - they're made with ricotta and Parmigiano-Reggiano cheese.
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This is a refreshing soup of cucumbers simmered in chicken broth with scallions, farina and tarragon, pureed and combined with sour cream. Serve hot or cold.
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A comforting bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter's day. You can substitute other sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!
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Made with both brown rice and wild rice, this pilaf has a hint of fruity sweetness, thanks to the addition of sweetened dried cranberries.
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It's mac and cheese in small, round form! Chef John's recipe swaps Israeli couscous for the macaroni and gets a bit of heat from diced pimentos and cayenne pepper.