Beef Stroganoff was my mother’s company-dinner entrée. She couldn’t have imagined it without hardy strips of beef. Yet Chef Jamie Oliver sees it another way, without the beef but full of ...

To reconstitute the dried porcini mushrooms and make the mushroom stock, put the dried porcinis in a medium-size bowl. Pour 2 cups boiling water over the mushrooms; stir to wet and submerge them all.

Many supermarkets carry dried pappardelle – wide, flat noodles – but if you wish, narrower noodles can be substituted. Pappardelle with Mushroom Cream Sauce Yield: 4 servings Kosher salt and […] ...

Toss together mushrooms, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and remaining 1/4 cup garlic oil on a separate baking sheet lined with parchment paper; spread in an even layer.

In a large pot, combine the mushroom stems, water, onion, carrot, and celery. Bring the mixture to a boil, then reduce heat and let it simmer for 30-45 minutes. Strain the stock, discarding the ...

The latest ice cream flavors making a huge splash from Portland, Ore., based Salt & Straw involves a very cool collaboration with Wunderground, an adaptogenic mushroom coffee and tea company out ...

Make orange segments by slicing off top and bottom ends of fruit with a small, sharp knife, exposing flesh. Stand orange on flat end. Working from top to bottom, slice off peel and pith to expose ...