Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Stuffed with bacon, sausage, cheddar cheese, spinach, and mushrooms, this incredibly filling omelet should be cut in wedges for multiple servings.
Author: Nick Korbee
Author: Ching He Huang
These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.
Author: Irina Georgescu
Author: Crescent Dragonwagon
Author: Amelia Saltsman
Sweet corn kernels take two different forms in these crispy cakes. Half the corn is pureed into the batter; the other half is sauteed with shiitake and onion to give the fritters crunch. Recipe By: Grace...
Author: Ann Beck
Being vegan doesn't mean compromising on flavour, as this recipe proves. Tofu gives this nut roast a creaminess that makes it seem decadent. Crunchy and full of spices, everyone will be tucking in. You...
Author: Emma Goss-Custard
Author: Judith Buckner
Author: Mary Frances Heck
Author: Jayne Cohen
This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling....
Author: Jamie Oliver
This is mushroom soup as it should be - rich, indulgent, and full of earthy flavour.
Author: Jamie Oliver
Author: Jamie Oliver
In this recipe, a creamy parsnip purée stands in for a traditional béchamel.
Author: Rozanne Gold
A spring-inspired variation on the classic Passover Seder soup.
Author: Jayne Cohen
Roasting vegetables with a drizzle of butter is simple goodness at its best. The high oven heat caramelizes the natural sugars in the vegetables, creating a flavor that is impossible to match when steaming...
Author: Land O'Lakes
Author: Lane Crowther