Vegetarian

Vegetarian

Mushroom pâtés of old were tasty but chunky affairs. This silky and luxurious version, inspired by a recipe in Gourmet, is impressive, especially on a buffet table.

This is a bowl brimming with the fresh clear tastes of Spring.

Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale.

Toss in a serving bowl with the lemon juice, top with the zest.

Beans so good you will want to eat them with your fingers, one by one.

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  • Lambic beer, produced by spontaneous fermentation, is funky, sour and wild

    If you have tried a Belgian lambic beer, then you have tasted the results of spontaneous fermentation. The beer is exposed to naturally occurring yeast and bacteria in the open air, and matured in oak barrels for months or years. Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains.

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Lambic beer: Your comprehensive guide

Greg Engert, beer director for the Neighborhood Restaurant Group in Washington, D.C., explains how how lambic beer is produced.