In Italy’s Piedmont region, where polenta may be better loved than anywhere else on Earth, the cornmeal mush is a food of the fall. When the air turns crisp with the first frost and people await the ...

Somewhere years ago I read that the best veal in Italy is really turkey, and it somehow always made sense to me. The flavor and texture are not unalike; the only significant difference is that turkey ...

We serve this dish in my restaurants in Dublin, Clodagh’s Kitchen, during the cold winter months, and it’s akin to a big, warm hug in your tummy! The sweet sharpness of the Irish whiskey cuts through ...

It might not be as well-known as her Perfect Roast Chicken but Ina Garten’s Chicken with Wild Mushrooms is still a popular Barefoot Contessa chicken recipe. The celebrity chef combines simple ...

I’m sure I don’t need to tell you, but bread is magical — it is transient; metamorphic. The New York Times published its Portland list in its “Where to Eat: 25 Best” series, and it’s nice to see ...

Saltimporten sources only the freshest wild mushrooms available and uses them raw in this dish. If using less-than-pristine mushrooms, saute them quickly in a neutral-flavored oil, such as grapeseed ...

21 mushroom dishes that celebrate fall flavors: Best of Recipe Box Fall mushroom season is one of the most-glorious times of the year for cooking. The foresty fungi are stars at the farmers’ market, ...

This recipe is a blueprint for any cut of meat that benefits from slow cooking: shank, shoulder, short ribs, butt. The braising time may vary; what you're aiming for, whatever the cut, is meat that ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Part of the fun is that mushrooms can play two very different roles. Sometimes they're the star, like in ...

1 pound fresh mushrooms (cremini, portobello, white button or any mix), quartered 1 teaspoon salt 2 tablespoons minced onion ½ cup dry white wine 1. Cover the dried mushrooms with hot water and set ...