Our collection of refreshing salad recipes includes choices that work as first-course appetizers or as Thanksgiving sides. In addition to lettuce-based green salads, you'll find dishes centered around green beans, wild rice, and root vegetables.
Whether you do your foraging in the woods, at the farmer’s market, or in your local specialty food store, these edibles fresh from the forest floor give us a taste of nature in its purest form. Here, you’ll unearth recipes for morels, chanterelles, ramps, fiddleheads, dandelions, and other wild discoveries.
In Season: Wild mushrooms, including chanterelles and oyster mushrooms, are available in the fall at specialty groceries and farmers' markets. What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms. How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.
In Season: Almost all mushrooms available at supermarkets are cultivated, not wild, and are available year-round. The most common varieties of cultivated mushroom are mild-tasting white button, flavorful cremini, earthy portobello, and savory shiitake.What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms.How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.
Enjoy a hot and hearty sandwich for lunch, griddled until toasty or piled high with pastrami, grilled steak, cheese, or roasted vegetables. Choose from Reubens, slow-cooker pulled pork, sloppy joes, cheesesteak, Monte Cristos, eggplant parmesan, and much more.
Enjoy all kinds of warm and toasty variations on grilled cheese sandwiches and Italian panini, including grilled cheddar and bacon with tomato soup, grilled vegetable panini, muffulettas, Reubens, croque-monsieurs, Monte Cristo sandwiches, and more.