This Mushroom Stroganoff is as meaty and rich as the original. There’s probably no easier way to go meatless than to cook mushrooms in place of meat. In today’s Mushroom Stroganoff, they take center stage replacing beef. As they cook, they create a deep rich…
A Vegetarian Pasta kicks off Asparagus Season with a twist. The first asparagus of the season is something we can’t wait for. Asparagus has become a virtually year-round staple, imported off-season from South America. But nothing compares to the home-grown variety. We love asparagus so…
No American producer of Goat Cheese is more responsible for its ever- increasing popularity than California’s Laura Chenel’s. Starting in the 1970s, Chenel’s became America’s first commercial producer of this extraordinarily healthful cheese. Everything from its calorie count – 30 to 40{7764cd352edcf19b608e75b52a560f8f0623df8defec59f0ed185161f2ba1413} lower than cow’s milk…
Andrew’s sister Lauren and I like to share “Comments” made by cooks about other people’s recipes. Our particular favorites are when someone spends not one minute following the original recipe but instead enters their own little world and creates a dish that has absolutely nothing…
Bucatini works beautifully in this recipe “I would be hard pressed to tell you whether or not there was meat in this sauce”. That was Andrew’s take once I served him this completely Vegetarian version of Italy’s renowned Bolognese sauce. I am not sure that’s…
My passion for mushrooms only grows stronger in the fall. And I am always on the lookout for new ways to prepare my favorite fungus. I was very excited to see a recipe that paired mushrooms I’d never even imagined combining with mushrooms—Cinnamon and…
The 3 lb Gourmet Collection is irresistible to Mushroom Lovers All summer long, I’ve been working with Jane Maguire and John Quigley on their burgeoning Long Island Mushroom Inc. business. The two have supplied restaurants that are at the very…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
