John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened...
Author: John Schumacher
This Russian dish has been around for several centuries, but it wasn't until the fifties that it became all the rage in the United States (despite our...
One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from...
This is a ridiculously easy Mushroom soup to make. It's tasty and durable, and it gets even better overnight.
Author: Anthony Bourdain
Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King...
Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My...
The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings....
Author: Walter Manzke
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Author: Anna Stockwell
Author: Deborah Bernstein
Author: Bon Appétit Test Kitchen
Author: Michael Lomonaco
Author: Lori De Mori
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Author: Lynn Brown
Author: Mark Bittman
On a cold winter day, this hearty soup is practically a meal in itself.
Author: Rick Browne
Author: Tracey Chrenko
Barley replaces rice in this twist on the classic Italian risotto.
Wondering how to make green bean casserole? In this green bean casserole recipe, creamy mushroom sauce surrounds tender green beans, topped with French's...
Author: The French's Food Company LLC.
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling...
Author: Anna Stockwell
An easy Chicken with Mushrooms recipe and White Wine
Author: Peggie O'Kennedy
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other...
Author: Mark Russ Federman
This easy slurry method-from Mark Bittman's How to Cook Everything: The Basics-takes polenta into weekday fare. And this recipe shows how to make a deeply...
Author: Mark Bittman
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight...
Author: Anna Stockwell
Author: Edna Lewis
Author: Kemp Minifie
Author: Shirley Cheng
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen