Serves 10

On Man vs. Food and Man vs. Food Nation, Adam Richman travels around the US eating huge quantities of hearty food. On...

Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. Lidia Bastianich’s version uses the...

Ground turkey, panko (Japanese bread crumbs), Parmigiano-Reggiano cheese and a few other ingredients make delicious, ...

Cayenne-spiked cashew brittle is delicious alongside crunchy chocolate bark.

In this decadent lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce.

This simple vegetarian pasta combines the flavors of spring—mushrooms, peas and asparagus—in a luscious creamy sauce.

When chef Sera Pelle cooks lunch for the staff at Natural Curiosities, she turns to one-pot dishes like this hearty v...

Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The ...

"This is a salad you can keep in your refrigerator until you're ready to serve; just like your summer slaw, but for w...

Inspired by the retro combination of ham and pineapple, Jean-Georges Vongerichten created this twist by mixing the pi...

Jeff Cerciello blends olive, canola and hazelnut oils to give depth to the dressing for this fantastic winter salad. ...

Jeff Cerciello says the inspiration to combine parsnips and dates came from Moro, a Moorish restaurant in London. To ...

To make his gratin even more decadent, Jeff Cerciello layers the celery root and sweet potato with bacon and Gruy...

“I’m half Chinese, so tea-marbled eggs were a staple snack,” says Valerie Gordon. To turn the eggs into a sophisticat...

Jeff Cerciello pickles his mushrooms in a horseradish-and-juniper brine—flavors that are especially nice in winter wi...