2,325 recipes
Antoine's cream of mushroom soup builds deep flavor with two stages of sherry reduction, butter-browned mushrooms, and a finish of heavy cream. Topped with quenelles and toasted hazelnuts.
Hearty and very meaty with the crunch of earthy walnuts.
A tasty and succulent pasta dish made with parmesan cheese and a rich and delicious vodka sauce.
Italian-inspired layered dessert with sponge cake soaked in rum and orange liqueur, sweetened ricotta cream, and fresh berries. A boozy, elegant trifle for special occasions.
Grilled lamb rib chops with a creamy white wine and gorgonzola sauce. Bold blue cheese reduction over rosy lamb, fast enough for a weeknight and rich enough for a special occasion.
Holiday charlotte with ladyfinger-lined mold filled with silky chocolate mousse and crowned with fresh fruit glazed in apple jelly. A showstopper no-bake holiday dessert.
Orange angel food cake with cardamom caramel sauce and tropical fruit compote of mango, passion fruit, kiwi, and blood orange. A three-part make-ahead showstopper for dinner parties.
French-style scrambled eggs cooked low and slow with butter and cream, then folded with tender lobster chunks, sweet bell pepper, and fresh chives. Brunch just got fancy.
Eggplant au gratin with sauteed mushrooms in a creamy bechamel sauce, topped with Parmesan bread crumbs and broiled golden. A rich French-style vegetable casserole.
Creamed spinach enriched with dried porcini mushrooms, heavy cream, and egg yolk. The mushroom soaking liquid adds deep, earthy flavor to this classic steakhouse side dish.
Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.
Chocolate raspberry truffles: milk chocolate ganache spiked with raspberry jam, rolled into bite-size balls and dipped in white chocolate. Four dozen no-bake confections for gifts or holiday tins.
You will be licking your fingers after trying this savory dish made with tomatoes, mushrooms and a variety of spices.
Give your stew a new look with this recipe that will satisfy the hunger of seafood lovers everywhere.
We have always been great lovers of mushrooms, wild and cultivated. This dish was usually made with meadow or button mushrooms, but the cultivated ones will fill in just as easily and be almost as good.
Chocolate praline truffles with homemade caramelized almond praline powder, semi-sweet chocolate ganache, orange liqueur, and a hand-rolled cocoa-dusted shell. A three-stage holiday confection worth the effort.