Recipe: Field Mushroom and Cheddar Omelet Canapés

Field Mushroom and Cheddar Omelet Canapés Topped with earthy wild mushrooms and sharp cheddar cheese, these delicious omelet canapés will make your brunch table the place to be. Get the recipe here.

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October's Best Recipes

Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and Leeks Now that we've settled into fall, we can't get enough of the season's satisfying ingredients and warming flavors. Here are our favorite recipes from the past month: Roasted Pumpkin Soup with Shrimp, Farro, and Leeks JBF Award winner Scott Conant elevates a comforting squash purée to something worthy of a dinner party. Brunswick Stew Thanks to Justin Keith of Atlanta's Food 101, we have this convenient one-pot-wonder that delivers big flavor.

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Recipe: Tim Wiechmann's Corn Fettuccine with Mushrooms, Lemon Verbena, and Bûcheron

Tim Wiechmann's Corn Fettuccine with Black Trumpet and Purple Wine Cap Mushrooms, Lemon Verbena, and Bûcheron

When Tim Wiechmann prepared this sweet and meaty pasta dish at the Beard House, he used black trumpet and purple wine cap mushrooms that he plucked from the Cambridge-area wilds himself. Since most of us lack the necessary know-how to scan the forest floor for edible fungi, we suggest that you just forage for whatever you please at the grocery store. (High-end stores like Whole Foods usually have black trumpets, chanterelles, and other fine species in stock.)

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On the Menu: August 29 through September 4

Guests enjoy dinner at the Beard House. Here’s what’s happening at the Beard House next week: Tuesday, August 31, 7:00 P.M. Mediterranean Reflection The carefully curated menu at Adrian Richardson’s La Luna Bistro in Melbourne, Australia, reflects the chef’s Mediterranean heritage as well as his restraint and precision. Though his popular cooking show has made him a national celebrity, Richardson says he’s still most comfortable in the kitchen. September–October 2010 Greenhouse Gallery: Mushrooms Gloria Cunnick’s “Mushrooms” series evokes the mysterious and magical nature of fungi. With a BFA from Long Island University, Cunnick has shown her work in local, national, and international settings, and has been mentioned in the New York Times,

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Recipe: Wild Mushroom Crostini

Mushroom Crostini Jamie West of the Ojai Valley Inn & Spa in Ojai, CA, served these mushroom crostini during the reception of last night's Beard House dinner. You can use any variety of wild mushroom—black trumpet, chanterelle, shiitake—or even a combination.

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