It's a pleasure to sink your fork into during brunch, lunch, or dinner.
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.
"What do I do in the middle of winter when I’m faced with eight different types of root vegetables and not much else?" says chef Lenny Russo of Heartland Restaurant and Wine Bar and author of a book by the same name.
“If you don’t like kraut, beets, mustard, pepper, or pickles, it’s definitely not the drink for you.” Scott Beskow
“If you don’t like kraut, beets, mustard, pepper, or pickles, it’s definitely not the drink for you.”