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cooking.nytimes.com
Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer) But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan
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Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.
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Dress up a traditional grilled cheese sandwich with fresh mushrooms and baby spinach.
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Asparagus and shiitake mushrooms round out this delicious meal of sustainable fresh cod fillets marinated in an Asian miso blend from Heidi Larsen of Foodie Crush.
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Enjoy this Warm Porcini Soup recipe with ingredients and easy step-by-step directions from Chowhound.
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This family favorite gets an extra dose of creamy richness thanks to a little Philadelphia Cooking Creme.
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Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.
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Packed with nutty barley grains, this healthy soup will fill you up like a stew.
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Shiitake mushrooms and pancetta give this light soup richness and depth.
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Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor.
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Sweet corn kernels take two different forms in these crispy cakes.