Pure comfort food. It's one of the most-requested dishes for Thanksgiving. Regular milk can be used in place of the evaporated milk.
Author: BEARLYBARBIE
Author: Grace Young
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge sundaes afterward.
A creative way to take all the goodness of mushroom and onion fondue and wrap it up in a neat little package.
Author: Andrea Carlson
A great recipe for wild mushrooms. You can also use store-bought mushrooms like cremini, chanterelle mushrooms, or button mushrooms. It tastes best if you have a number of different mushroom types.
Author: Marianne
Author: Karen Vanersloot-Richards
Author: Antonio Pisaniello
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Author: Claire Saffitz
Author: Wendy Giman
The French term amuse bouche (which means "amuse the mouth") describes tiny appetizers that are served with drinks to awaken the palate. One such complimentary amuse bouche that we serve out Chanterelle...
Author: David Waltuck
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with...
Author: Bruce Aidells
Author: Anna Thomas
Author: Idelle Levey
Author: Baija Lafridi