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A smooth, tasty celery seed dressing is whipped up in the blender and poured over the luscious salad fixings - Bermuda onions, chopped spinach, hard boiled eggs, crumbled bacon, mushrooms and a smattering of croutons. Serves six.
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This recipe is by Daniel Patterson and takes 3 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cheddar cheese, eggs, black beans, and vegetables are baked together in this cheesy vegetarian egg bake perfect for breakfast or brunch.
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Food & Wine's Grace Parisi likes using a mix of shiitake, oyster, chanterelle, and button mushrooms for this succulent ragù to top baked potatoes, but any combination will work.
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Chicken thighs are stewed with tomatoes, served with whole wheat pasta, and topped with Parmesan cheese in this hearty slow cooker meal.
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This savory salad pairs crunchy fresh vegetables like red bell pepper, broccoli, and romaine lettuce with tender mushrooms and artichokes, all topped with an Italian-spiced sour cream dressing.
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Basic gets a boost when you pair burgers with crisp, smoky bacon, earthy mushrooms and melty Swiss cheese. The herbed mayonnaise adds instant sophistication.
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Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
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Get Fairfield Flounder Fillets and Legal Sauce Recipe from Food Network
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This tasty stuffing comes out deliciously moist, and will become a wonderful family tradition.
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Crescent roll dough triangles is topped with cheese, mushrooms, and pepperoni in these cute witch hat dippers that are great for Halloween parties.