This version subs in mushrooms for the traditional beef without losing a lick of flavor. So savory and juicy after a good simmer, mushrooms are a natural for this dish.
Over the last month mason jar salads have become my go to lunch. I love them! Using mason jar salads, as opposed to plastic containers, keeps the salad ingredients incredibly fresh throughout the week and makes transporting my lunch very convenient.
Using lowfat cheese and soups, this creamy baked chicken will fool everyone who thinks richness always equals high fat. This recipe expands easily to serve a crowd.
This bacon, mushrooms, and lentils recipe is the ideal way to sneak veggies (mushrooms) and fiber (lentils) into your family's diet. The vehicle? Bacon.
Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
