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This vegetable omelet is great at any time of the year, but it is best in the spring when asparagus and mushrooms are in season. Serve with toast or a bagel.
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This is a great party dish or appetizer, made with creamy hummus and bell pepper.
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A simple mushroom spinach pizza, much better then takeout pizza!
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This is an easy vegetarian tofu vindaloo similar to the kind found in Indian restaurants.
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Zucchini boats are stuffed with a flavorful vegetable and sausage mixture and topped with Parmesan and pepper Jack cheeses in this easy dinner recipe.
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Delicious veggies meet the versatile naan bread in this quick and easy recipe for naan veggie pizza.
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This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness
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With tarragon, chervil, and parsley, this bearnaise is very flavorful. Bearnaise is a creamy and elegant sauce that is wonderful with grilled steak, poached salmon, or roasted vegetables.
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This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts seasoned with paprika, lemon pepper, and garlic powder are slow cooked with white wine, sour cream, mushrooms, and cream of mushroom soup in this easy-to-prepare recipe that cooks while you go about your day.
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A light weeknight meal, this ground beef stroganoff casserole is made with extra lean beef, cream of mushroom soup, and fat-free sour cream.