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Spinach and mushrooms are the highlight of this cheese and egg breakfast casserole.
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risotto. you've heard about it, you've seen it fixed lord knows how many times on food network, you've caught glimpses of it on the wonder that is tastespotting...
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This recipe is by Amanda Hesser and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead Soon he had designed an entire system of healthful eating (and drinking) around the stuff This soup, wintry but light, is a satisfying example
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A made-from-scratch version of the classic Thanksgiving side.
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This easy salad is quick to throw together out of pantry ingredients. Sweet canned peas and corn, canned mushrooms, and hard-boiled egg combine with a creamy dressing and some zesty pickled pimentos.
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This version pays tribute to the classic green bean casserole but upgrades its components The cream of mushroom soup is replaced with crème fraîche and sautéed mushrooms; bacon and Gruyère are added to the mix; fresh green beans stand in for frozen (though you could use frozen in a pinch); and bread crumbs swap in for the Ritz crackers.
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Chicken breasts are simmered in a rich tomato-mushroom sauce with paprika then served over hot egg noodles.
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Spaghetti is the pasta backbone of this light salad featuring lots of sweet grape tomatoes, black olives, and sliced fresh mushrooms in a dressing with a Mediterranean vibe. It's perfect for a summer day.