Salt and freshly ground pepper. 1 medium shallot, thinly sliced. 1 garlic clove, thinly sliced. 2 tablespoons sugar. 1 tablespoon water. 3/4 cup dry red wine, such as Amarone. 1/2 cup red wine vinegar ...

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 […] ...

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 ...

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 ...

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 ...

Add the beef, red wine, rosemary, orange rind, bay leaf and porcini mushrooms and liquid. Stir well, bring to the boil and reduce to a simmer. Cover and cook for 1 1/2 hours or until the meat is ...

Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated.