See this at: foodnetwork.com| Added on 12/09/09

* 3 tablespoons extra-virgin olive oil, plus more for drizzling * 1 medium onion, diced * 8 cloves garlic, chopped * 3 bay leaves * 1 tablespoon...

See this at: npr.org| Added on 12/07/09

Serves 6 as a side dish. 3 tablespoons unsalted butter 1 tablespoon olive oil 2 large shallots, finely chopped 1 pound mixed mushrooms, such as...

Highlights: Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen By Ruth Reichl Hardcover, 1024 pages Houghton Mifflin Harcourt List Price: $40.00

See this at: realsimple.com| Added on 11/23/09

* 1 1/2 tablespoons Dijon mustard * 2 tablespoons white wine vinegar * 3/4 teaspoon kosher salt, plus more for the water * 1/2 teaspoon freshly ground...

See this at: eatingwell.com| Added on 11/13/09

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great...

See this at: eatingwell.com| Added on 11/13/09

Requiring 45 minutes from start to finish, this casserole classic is one of the longer recipes in this book; however, it takes only about 10 minutes...

See this at: foodnetwork.com| Added on 11/11/09

* Portobello Gravy (recipe follows) * 3 1/4 pounds russet potatoes (4-5 large), peeled and cut into 2-inch pieces * 4 large cloves garlic, peeled * 2...

See this at: foodnetwork.com| Added on 11/11/09

* 1 tablespoon extra-virgin olive oil * 1 medium onion, finely chopped * 2 cloves garlic, minced * 1 1/2 cups chopped cleaned portobello mushrooms (2...

See this at: foodnetwork.com| Added on 09/21/09

* 1 tablespoon plus 1 teaspoon canola oil, divided * 2 large cloves garlic, minced * 4 scallions, greens included, rinsed, trimmed and thinly sliced *...

See this at: foodnetwork.com| Added on 08/03/09

* 1/2 pound Italian hot sausage * 1 large red onion, cut into 1/4-inch thick slices * 2 large yellow pepper, cored, seeded and quartered * 2 large red...

See this at: foodnetwork.com| Added on 07/30/09

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3...

See this at: foodnetwork.com| Added on 07/29/09

Food Network invites you to try this Cool Sesame Cucumbers recipe from Tyler Florence.

See this at: foodnetwork.com| Added on 07/27/09

Food Network invites you to try this Avocado and Corn Salsa recipe from EatingWell.com.

See this at: delish.com| Added on 03/02/09

1. Put 1 tablespoon olive oil in sauté pan, add chorizo, breaking apart with spoon as it browns. When cooked through, remove and drain on paper towel....

See this at: postpunkkitchen.com| Added on 02/27/09

Lachesis Baby Scoby From: Hot Springs National Park Registered: Wed 9/27/06 Posts: 1209 Website Seitan and the Great Becoming I decided boiling seitan was just wrong, so after a few tries I decided to make my own recipe for it (a composite of a few... See more

Lachesis Baby Scoby From: Hot Springs National Park Registered: Wed 9/27/06 Posts: 1209 Website Seitan and the Great Becoming I decided boiling seitan was just wrong, so after a few tries I decided to make my own recipe for it (a composite of a few of others, actually, but tweaked to my liking... based mostly on a recipe from another website): The Recipe O' Greatness: Seitan and the Great Becoming I decided boiling seitan was just wrong, so after a few tries I decided to make my own recipe for it (a composite of a few of others, actually, but tweaked to my liking... based mostly on a recipe from another website): The Recipe O' Greatness: Ingredients: 1.5 cups vital wheat gluten 1/4 cup nutritional yeast 1 tsp salt 2 tsp paprika 1/4 tsp cinnamon 1/4 tsp cumin 1-2 tsp pepper (I use 2 tsp) 1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy) 1/8 tsp allspice 2 tsp garlic powder 3/4 cups water 4 tbsp tomato paste 1 tbsp tamari 2 tbsp extra virgin olive oil 2 tbsp... See less

See this at: globalgourmet.com| Added on 12/16/08

Le Caviar des Champignons de Prairie The field mushroom is the best variety to use for this dish. It has a better flavor for grilling or cooked dishes than the white cultivated variety. 4 oz. (125 g) butter 1 cup (6 oz., 185 g) chopped onion 1 lb.... See more

Le Caviar des Champignons de Prairie The field mushroom is the best variety to use for this dish. It has a better flavor for grilling or cooked dishes than the white cultivated variety. 4 oz. (125 g) butter 1 cup (6 oz., 185 g) chopped onion 1 lb. (500 g) field mushrooms with stalks, trimmed and finely chopped 1 cup (2 oz., 60 g) soft whole-wheat (wholemeal) breadcrumbs 1 garlic clove, peeled Juice of 1/2 lemon 1/3 cup (3 fl. oz., go ml) Marsala, sherry, or dry vermouth 2 tablespoons chopped fresh parsley 1 tablespoon cornstarch (corn flour) 1/2 cup (4 fl. oz., 125 ml) heavy or sour cream 1 teaspoon sea salt Large pinch of freshly ground black pepper 4 oz. (125 g) curd cheese Large pinch of ground mace Pinch of ground thyme Heat the butter in a saucepan and gently sauté the onion until light brown, then add the chopped mushrooms. Literally boil them down until almost all their moisture has evaporated, then add the breadcrumbs. Blend the garlic with the lemon juice, Marsala, and parsley... See less

Highlights: Buy Green Kitchen Home Gift Guide Groomsmen Gifts Grooms Wedding Guide Bridesmaids Gifts Mom's Recipes Healthy Dieting Christmas Chocolates Holiday Gift Chocolate Luxury chocolate gifts Receive $10 off Code: GMC$10 Small Appliances & Gift Ideas Bestselling Cookbooks Cooking Light Store...

See this at: meatoutmondays.org| Added on 12/05/08

The more, the merrier! The more love, joy, and compassionate food, the merrier for all. Celebrate the holidays with gourmet food that’s easy on the wallet, simple to prepare, and free of animal products and cholesterol. Try this Rosemary-Hazelnut... See more

The more, the merrier! The more love, joy, and compassionate food, the merrier for all. Celebrate the holidays with gourmet food that’s easy on the wallet, simple to prepare, and free of animal products and cholesterol. Try this Rosemary-Hazelnut Seitan, which features seitan, a low fat, high protein food, also known as “wheat meat” (product below). Top with your favorite veggie gravy. Ingredients: 1 cup hazelnuts, toasted 3 tsp. fresh rosemary, minced 2 cups flour 3-5 Tbs. olive oil 1 box chicken-style White Wave seitan (see product section) Salt & pepper (to taste) Directions: * Place the hazelnuts and rosemary in a food processor and blend until fine; transfer to a medium bowl, add the flour, and stir to combine. * Heat the olive oil in a large skillet over medium heat; dip the seitan chunks in the hazelnut mixture and coat completely (Note: If the seitan does not come packaged in liquid, dip each piece in a little bit of water first). * Place seitan pieces in the oil and fry until... See less

See this at: allrecipes.com| Added on 10/30/08

* In a large mixing bowl, combine peanut butter and oil. Add brown sugar and sugar; mix well. Add eggs and vanilla; mix well. Combine the flour,...

See this at: allrecipes.com| Added on 10/30/08

SUBMITTED BY: Joanna Knudsen PHOTO BY: sweets86 "These are THE BEST cookies I have ever eaten. They are a definite hit. If you like peanut butter and...

See this at: foodnetwork.com| Added on 10/27/08

* 1 cup vegetable shortening * 2 eggs * 1 1/2 cups sugar * 1 teaspoon cocoa powder * 2 ounces red food coloring * 2 1/2 cups cake flour * 1 teaspoon...

See this at: allrecipes.com| Added on 10/24/08

SUBMITTED BY: PGRAFF PHOTO BY: Allrecipes "Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured...

See this at: bexn.net| Added on 10/20/08

I just love this soup! It's enough for many servings and reminds me of the canned stuff i used to eat as a kid. 2 quarts stock (I used 1 qt Imagine No-Chicken, and 1 qt Rapunzel vegan bouillon with herbs) 2-3 T olive oil 1 clove garlic 3-4 carrots... See more

I just love this soup! It's enough for many servings and reminds me of the canned stuff i used to eat as a kid. 2 quarts stock (I used 1 qt Imagine No-Chicken, and 1 qt Rapunzel vegan bouillon with herbs) 2-3 T olive oil 1 clove garlic 3-4 carrots 3-4 celery stalks 1 cup Quorn tenders (fake chicken, not breaded) bay leaf a few whole peppercorns 1/2 pack egg noodles (I used Manischewitz fine) white pepper salt dill 1) Make the stock from the boullion cubes, if using. 2) Finely chop the garlic, peel and slice the carrots and dice the celery. 3) Heat the oil in a large soup pot, add the garlic, carrots and celery. 4) Meanwhile, defrost the Quorn tenders (I used the microwave) and chop into chunks. 5) Add the Quorn to the pot and stir everything around for a few minutes. 6) Add the 2 quarts of stock, bay leaf and peppercorns to the pot. 7) Bring to a boil and let simmer for 20 minutes. 8) Meanwhile, make the egg noodles according to the package (be sure to undercook the noodles!), drain... See less

See this at: allrecipes.com| Added on 06/26/08

Here are some spices, herbs, condiments and other staples to have on hand: * Bread crumbs * Baking powder * Cornstarch * Sugar * Vegetable oil (olive,...

See this at: foodnetwork.com| Added on 05/05/08

5 cloves garlic, peeled Salt 1/4 to 1/3 pound fresh green beans, trimmed and cut into 2-inch pieces 2 lemons, zested 1 teaspoon fennel seed 5 to 6...

See this at: foodnetwork.com| Added on 05/05/08

2 heads garlic, cut in 1/2 horizontally Kosher salt Freshly ground black pepper Extra-virgin olive oil 2 whole fresh thyme sprigs, plus leaves from 6...