This year I plan on spending more time in the kitchen, and what better start to 2012 than making a hearty soup to warm yourself this winter.
We're celebrating the holidays with a feast of goat cheese, parsnip soup, chicken of the woods mushrooms, eggnog and local duck.
I have adopted a Tapas way of thinking when it comes to sharing a dish as a dinner guest -- small, individual portions that pack in a lot of flavor.
In the second installment of our Christmas feast, we cook up some Chicken of the Woods mushrooms, snack on country ham and slurp up parsnip soup.
Who needs actual chicken when you have these meaty and flavorful mushrooms!
The dawning of spring has many people heading to the first outdoor farmers' markets of the season. But others are heading out into the woods to forage for food.
Meatless versions of traditional dishes don't always work out, but the mushrooms in this dish are complex in flavor and meaty in texture.
It isn't necessary to have Arborio rice stocked in your pantry to make delicious risotto. This recipe uses barley instead!
This traditional recipe will help you kick that pesky winter cold.
Everyone’s got one – a chili recipe. The first recipe is my mama’s original recipe, and the second one is my modern adaption.
Never cooked with beef tongue before? Don't be nervous! Insert it into a familiar recipe, like this pot roast.
You won't miss the eggs in this veggie breakfast scramble. The flexible recipe is also perfect for folks who like to get creative in the kitchen.
I can’t help but think that if my mógu mission had not turned fungal fiasco I might never have made some adventurous strangers into lifelong friends.
There are great things about being a foodie in far-off places. Food often supersedes language. Even though I don't speak Chinese, the mushrooms speak for me.
Mushrooms, or mógu, are this mountainside’s moneymaker. What legends and traditions surround this fungal fortune?
On today's podcast, we'll pick some of the edible flowers from the redbud trees and create a sweet treat with yogurt and berries.
The dawning of spring has many people heading to the first outdoor farmers' markets of the season. But others are heading out into the woods to forage for food