Vegetarian

Vegetarian

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.

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

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.

Pages

  • Reviving an 8,000-year-old winemaking tradition in Georgia

    John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition. He tells Melissa Clark what brought him there, the myriad varieties of Georgian wines, and the integral part they play in that country's meals.

Top Recipes

A brief history of tahini

Adeena Sussman gives Sally Swift the backstory on tahini, the suddenly ubiquitous, sesame seed-based condiment.