Years ago, when I was in college in upstate New York and couldn’t return home to Texas for the holidays, I attended a Thanksgiving potluck at a schoolmate’s house. Thanks in great part to my lack of ...

To make the gnocchi; bake the potatoes in the oven uncovered and prick with fork. 425 for about 40 minutes. Remove skins and pass through ricer or food mill. Allow to cool slightly. Mix in flour, eggs ...

Pappardelle with lentil and mushroom ragu is like a big warm hug from Tuscany—a classic comfort food that’s just right for ...

From a scrumptious smoked ragu to a rich vegetable stock, chef Adriana Urbina is showing us how to transform the star ingredient — the mushroom. Today, we're going to be making a [? smoked ?] mushroom ...

For a weeknight ragu, stir in a jar of prepared marinara sauce and a Parmesan cheese rind. You can cut the rind off of any block of Parm, and it’ll bring a bit more umami to the final dish. I like to ...

1. Bring a kettle of water to a boil. 2. In a bowl, place the dried mushrooms. Pour enough boiling water over the mushrooms to cover them. Soak for 20 minutes. Strain and reserve the soaking liquid.

Mushrooms are one of the most versatile vegetables in the world. Their meaty texture makes them a perfect substitute for meat sauces like bolognese and ragu, and their natural umami flavor adds a ...

Think your Ragu has to filled with ground beef? Think again. While traditionally a meat sauce, we’ve developed flavors and textures in this sauce with multiple varieties of mushrooms. Serve a loaf of ...

Chef Max Robbins shared two dishes perfect for the change in seasons. Chef Max Robbins joined "Good Morning America" from the Windy City on Thursday to share a delicious weeknight meal that's great ...