Photo: Paul Goyette

We can’t seem to stop admiring the great spring vegetable that is the asparagus! Its crisp and light flavors scream spring and with of their nutritional benefits, we can’t help but feature them yet again in this quick dinner solution for your Meatless Monday.

Although the quiche has been traditionally associated with French cuisine, it actually originated in Germany. The original quiche, the quiche lorraine, was an open pie that had egg and cream custard with bits of bacon. Over time, it has developed into a delicacy that has been widely adapted. Many variants of the quiche have incorporated different vegetables, and this mushroom and asparagus quiche is a perfect example.

The warmth and earthiness of the mushrooms give an extra hint of comfort to this dish. Feel free to use your favorite mushrooms in this recipe. The use of the dinner roll dough ensures this quiche a quick option for your Monday night dinner search.

Photo: Paul Goyette

Photo: Nicole Lewis

For me, beef stroganoff the perfect winter meal. It’s comforting, warming, and hearty. Because beef is the centerpiece beef stroganoff has a tendency to be nap-inducing, which is great on a cold February day when you have no plans to go outside. But, winter 2012 in New York has been unseasonably warm. So, instead of whipping up my typical winter favorites this year I have had to tweak my recipes to create light versions of the classics.

To lighten this dish and stave off the inevitable food coma I decided to nix the beef entirely and use mushrooms. I chose baby bellas because they are hearty, full of flavor, and widely available, but you could use a more luxurious mix of mushrooms such as chanterelles and trumpet mushrooms. Read More

Photo: Adam Macchia

KITCHEN DAILY VIDEO

This is what I call a truly fusion recipe. I was inspired to make this salad by both Asian and Italian culinary traditions. The earthy mushrooms give the dish a great fall flavor.

This dish is great for lunch and if you’re looking for just the perfect treat to top off your meal, check out my flan recipe for dessert. Click here to watch the video. Read More

Photo: Emma Haberman

Fall is slowly but surely rolling in, and I’m excited to start cooking with fall meats. Number one on my list: pork sausage. I love sausage at any time of year, but its substance and spiciness is particularly fitting for the autumn chill. This sausage tart is supplemented with a hearty serving of collard greens and earthy mushrooms.

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Photo: Marla Meridith

As summer winds down and we gear up for the last long weekend of the summer we need some quick, simple and delicious party food. Stuffed mushrooms are always a fun appetizer. With bacon and cheese (I used Brie and Parmesan) these little mushrooms have tons of flavor and can be assembled ahead of time. Read More

Photo: Lindsay Hunt

Every weekend at the farmers’ market, my first purchase is a large bunch of asparagus. I cook it several different ways, roasted, on top of a savory tart, sauteed and even shaved in a raw salad. If you’re a devotee of these green spears, then you don’t need convincing that asparagus will taste great on top of a goat cheese omelet.  Read More

Photo: Adam Macchia

Kitchen Daily Video

Making egg drop soup at home is definitely faster than ordering it from a restaurant. In this video, I demonstrate how to create a delicious soup with great Asian flavors at home.  Read More

Photo: Rena Unger

Mushrooms typically get a love ‘em or hate ‘em reaction. Their texture simply isn’t for everyone. For those who can get past and enjoy their unique texture, there are amazing health benefits that Traditional Chinese Medicine and Ayurveda attribute to vitality and long life.

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Photo: Lindsay Hunt

Do you ever want to pass around a snack when dinner guests arrive, but you’re too busy finishing up last minute details in the kitchen, and you might not have showered yet? Read More

Photo: Madeleine Ignon

Maybe a better title for this recipe is My Dad’s Sausage Dijon But With Portobello Mushrooms, since I did exactly that. As a kid, when I ate meat regularly, I loved when my dad made this dish.

I love my dad’s cooking in general because he is freeform and passionate in the kitchen. He’s often a one-skillet/pot/pan kind of cook-all the ingredients thrown together and allowed to simmer and marinate until everything is tender and full of flavor. I find that cooking this way generally yields satisfying results since it’s hard to mess up. If you add too much white wine, you can always put in a few more beans to soak up the extra juice, etc.

The measurements below are loose, and can be easily manipulated depending on how many people you are planning to feed or what kind of spices you have on hand, but I found that large portobello mushrooms were a perfect substitute for the sausages since they are meaty, absorb juices well, and hold their shape when chopped up.

Mrs. Dash is a staple in my family’s spice cabinet, but you can use any combination of oregano, onion salt, celery salt, dried parsley, basil, or thyme since that is essentially what the mixture is.

Photo: Madeleine Ignon