Soup may be the most basic culinary preparation, but it can also be an attractive dish capable of transforming the way we ...

Whether you want to call it bread pudding or stuffing, this recipe opts for a combination of smoky pancetta and meaty cremini mushrooms. The recipe couldn’t be simpler. Sauté these ingredients ...

1 loaf Rustic French bread or sourdough loaf (roughly 1 pound), cut into ½-inch cubes (8-10 cups) Sauté ... After the mushrooms have softened some, add the leeks and celery, and continue cooking ...

Heat the oil in a large saucepan over a medium heat. Add the mushrooms and leeks, season with a pinch of salt and lots of black pepper and fry for 5 minutes, stirring regularly. Add the orzo and ...

Set mushrooms and stock aside separately. In soup pot or large Dutch oven over medium heat, sauté ginger and leek in oil until soft (about 3 minutes). Add shiitakes and sauté 45 minutes or until ...

Sauté the leek and thyme on a medium-low heat for 7–10 minutes until soft and translucent. Add the wild mushrooms and drained porcini mushrooms and cook for a further 5 minutes. Stir in the rice.

Wash the leek, slice down the middle and chop each half into thin pieces. • Chop cabbage into thin slices. • Over medium high heat, melt vegan butter. Stir in cabbage and leeks and sauté ...