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Looking for a vegetable with super health powers? Try spinach. It's packed with vitamins, minerals and antioxidants that protect you all your life.
cooking.nytimes.com
You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.
cooking.nytimes.com
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer. 
www.simplyrecipes.com
Green beans, lightly boiled, then tossed with sautéed mushrooms and onions, held together with sour cream sauce.
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Try this easy version of a fabulous dish ready in minutes!
Ingredients: beef, creamy, sour cream, noodles
cooking.nytimes.com
Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.
www.chowhound.com
Warm barley tossed with sautéed mushrooms, onions, and green beans.
www.delish.com
Fish sauce adds a new depth of flavor to the classic grilled rib eye.
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Red bell peppers are stuffed with a creamy chicken and wild rice filling perfect for weeknights or dinner parties.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.