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vegetarian

Simple and Sublime Mushroom Risotto

Recipe by Jessica Grosman

Simple and Sublime Mushroom Risotto

Risotto, the famous cooked rice dish from Northern Italy, is labor intensive, but well worth the effort!  Arborio rice is a variety most commonly used in this dish; it is a short-grained rice that is very high in starch. When toasted and simmered with an aromatic liquid, the rice becomes creamy, thick and rich. Cozy,

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Mushroom-Walnut Pâté

Recipe by Jessica Grosman

Mushroom-Walnut Pâté

Food waste is a major problem in many kitchens. I wanted to find a way to use the mushrooms and onions that I had leftover from making the Aromatic Mushroom Broth, without making a complicated recipe. This spread, or pâté, has a short ingredient list, but is packed with flavor!  Use it as a topping

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Aromatic Mushroom Broth

Recipe by Jessica Grosman

Aromatic Mushroom Broth

Making a homemade broth sounds complicated, but it’s actually quite easy! Mushrooms are packed with flavor, but those notes need to be coaxed out of them gently. Simmering dried and cooked mushrooms with pungent onions and woody thyme is a simple way to make a delicious broth. The result is a liquid full of umami,

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Cashew-Cacao-Reishi Butter

Recipe by Jessica Grosman

Cashew-Cacao-Reishi Butter

Reishi is a powerful adaptogenic mushroom and is often referred to as the “mushroom of immortality.”  These medicinal mushrooms have been used in China for centuries as a tonic to aid the body in coping with a variety of stressors. When blended into a barely-sweet butter with raw cashews and raw cacao powder, the result

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Mushroom-Barley Soup

Recipe by Sherry Schweitzer

Mushroom-Barley Soup

Every time I eat a bowl of this easy-to-prepare mushroom barley soup, I ask myself the same question: How can this be so delicious? It’s one of those soup recipes that is perfect for an afternoon before a big family holiday or just as good paired with a salad and some crusty bread as a

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Earl Grey and Chocolate Sufganiyot

Recipe by Ian Seth Levine

Earl Grey and Chocolate <em>Sufganiyot</em>

As a doughnut-crazed Levine, over the years I’ve scoured the nation in search of the most unconventional and artisanal doughnuts (Sufganiyot 2.0, if you will): Voodoo Donuts and The Salty Doughnut in Portland, Oregon; Doughnut Plant in New York City; The Salty Doughnut in Miami, Florida; Federal Doughnuts in Philadelphia, Pennsylvania; and Randy’s Doughnuts in

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Za’atar Roasted Sweet Potatoes

Recipe by Judith Rontal

<em>Za’atar</em> Roasted Sweet Potatoes

Forget the cinnamon and add some Mediterranean flair to your sweet potatoes this fall. Za’atar (available at Middle Eastern and kosher food markets, as well as online) is a blend of hyssop, salt and often oregano and sesame seeds that complements the sweet, earthy flavor of fall’s favorite potato. Serve these with your Friendsgiving/Thanksgiving meal or

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Vegan Cholent

Recipe by Sarah Newman

Vegan Cholent

I use a lot of cremini mushrooms in my recipe, but any type of mushroom works to bring a rich, savory flavor to this dish. I also try to use the tastiest and most interesting beans available, many of them heirlooms from a California company called Rancho Gordo. You can use any type of dried

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Pumpkin Challah Bread Pudding

Recipe by Heather Bien

Pumpkin Challah Bread Pudding

When it comes to nostalgic comfort foods, bread pudding is always a crowd pleaser. While you can make it year round, bread pudding is one of those traditional dishes that seems most at home once a chill in the air has begun to set in. So, how does one improve upon bread pudding for fall?

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