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• Now, the Side Dishes: Quick and Simple or a Bit More Complex

  Some cooks want a simpler game plan, while others are looking to trick out the meal with a few challenges and a little luxury. Read More... Posted Nov 18 2008, 01:53 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Potatoes, Mushrooms, Cabbage, Thanksgiving Day, Brussels Sprouts

• Recipes for Health: What to Do With the Rest of That Celery

  This Italian salad may seem plain, but there’s something about the combination of textures and the tart and savory flavors that really works. Read More... Posted Nov 10 2008, 11:21 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Mushrooms, Salads, Celery

• A Good Appetite: An Apple and Barley Get-Together

  Savory baked apples topped with barley pilaf create a lovely, autumnal flavor. Read More... Posted Oct 31 2008, 01:41 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Grain, Soups, Mushrooms, Barley

• Recipes for Health: Soft Tacos With Mushrooms, Onion, and Chipotle Chile

  Mushrooms make a great filling for tacos and quesadillas. In this recipe, chipotle chiles complement the earthy flavor of the mushrooms. Read More... Posted Oct 31 2008, 09:47 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Mushrooms, Tacos

• Recipes for Health: Mushroom and Dried Porcini Soup

  A simple soup with an intense flavor. Read More... Posted Oct 30 2008, 01:48 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Soups, Diet and Nutrition, Mushrooms

• Recipes for Health: Spinach Salad With Seared Shiitake Mushrooms

  A salad enlivened by the intense flavor of shiitake mushrooms. Read More... Posted Oct 30 2008, 12:51 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Diet and Nutrition, Mushrooms, Salads

• Recipes for Health: Pasta with Dried Mushrooms and Tomato Sauce

  This meaty, savory pasta sauce is just one reason to keep dried porcini mushrooms on hand. Read More... Posted Oct 16 2008, 12:11 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Diet and Nutrition, Pasta, Mushrooms

• The Secret’s Out as Japanese Stock Gains Fans

  A Japanese broth, dashi, is finding a place in the kitchens of many Western chefs. Read More... Posted Oct 14 2008, 04:05 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Soups, Japan, Mushrooms

• Food Stuff: A Smoky Rub to Make Summer Flavors Linger

  You can prolong the flavor of the summer grill into fall by strewing grains of Sanctuary T’s Smoky Black T-Dust on roasted fish or seared portobello mushrooms. Read More... Posted Sep 23 2008, 06:19 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Spices, Mushrooms, Grilling (Cooking), Barbecue

• The Minimalist: Removing the Crust for a Savory Custard

  If you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, crustless quiche is the way to go. Read More... Posted May 06 2008, 09:54 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Cheese, Mushrooms, Quiche, Pies