Thank you Lidia Bastianich of PBS…Crispy-edged wild mushrooms, served warm over crunchy frisee and tossed with chopped pancetta, fresh thyme, olive oil, and vinegar, and topped with a fresh grating of Italian Grana Padano cheese. All we can say is oh, baby is this good. — FM
This delicious vegetarian burger has a large, but simple list of ingredients. It’s chewy and satisfying, even for the non-vegetarian.
Crusty browned sausage serves as the flavor boost here, a paleo-friendly meat and vegetable stuffing for Thanksgiving or and cool weather weekend dinner. We love Danielle Padula’s clever combination of sausage with a variety of vegetables, dried fruit, garlic, shallots, mushrooms, and white wine. (Food Schmooze® listener Danielle Padula, is a home cook, food writer […]
Alex loves squash of all kinds and created this dish using acorn squash and apples. It’s perfect for fall and you can customize it to include the add-ins you like. Add dried cranberries for a little more sweet-tartness. If you’re not a stuffing fan, use wild rice. Photo: Jimsideas/Flickr, creative commons
Our problem with veggie burgers is the lack of powerful flavor and texture, so Chris and I issued ourselves a challenge — to come up with the best-tasting version we could. While Chris made an outstanding burger, we all decided we missed the “chew factor.” That’s where the Indian burger surged ahead. (Crazy because Chris […]
Crack open the champagne… prepare for a mind-blowing experience. Truffle butter lobster combines chardonnay, vermouth, shallots, heavy cream, ginger, mushrooms, and, of course, black truffle butter, available at gourmet stores and markets, or online from D’Artagnan. This recipe, from the cookbook, Fish, calls for traditional linguine, though you can make this dish gluten-free by using […]