In winter it’s nice to dream about making the classic braised French dish, beef Burgundy—marinating the beef in red wine for 12 hours, simmering a braising stock, sautéing all the garnishes—but what about putting your feet up after the Christmas hubbub and using up those leftovers quickly. I’m a traditionalist, so Christmas dinner is usually… Read More

Fresh herbs, including a touch of thyme, and a sprinkling of Parmigiano-Reggiano cheese enhance the woodsy flavor of wild mushrooms, making this dish not only outstanding and colorful, but also rich and heavenly with the addition of cream and cheese. Serve this as a main course with simple accompaniments such as steamed or roasted asparagus,… Read More

If using the common domestic mushrooms–either the white button varieties or the brown cremini mushrooms–look for tightly closed caps and no soft spots. If using wild or more exotic mushrooms such as, chanterelle, morel, oyster, or shiitake, look for plump (as opposed to shriveled) tops and fresh-looking edges. Brown spots or mold will develop on… Read More

Some are just “ho-hum, nothing-special” stuffings, but not this one. The sausage is key here. Where I live, several local butcher shops make their own savory and richly flavored link sausages and those are what I buy. Look in your area for artisan sausage makers. Once the sausages have cooked, I sauté the mushrooms in… Read More

This salad partners well with the chicken sauté and can be served before, after, or at the same time as the main course. Many supermarkets sell prewashed and trimmed spinach in plastic bags. The greens usually don’t need washing and stay fresh for several days in the refrigerator. Refer to the dressing as a “Dijon… Read More

Those oversized, dark, densely textured mushrooms you see sitting alongside the more delicate button mushrooms in the produce department are portobellos. They are delicious sliced and sautéed or grilled like a burger, and are perfect for a cold weather soup. Portobello mushrooms are rich and meaty which makes this soup aromatic and intensely flavored without… Read More

In the fall, as the rains come, the ground dampens, and the leaves fall, the farmers’ markets are brimming with wild mushrooms. I bring home a bagful, clean and chop them, and then sauté them in butter or olive oil. I first made this filling for omelets and decided it would be ideal for hors… Read More