This technique, roasting mushrooms with a little bit of oil and wine until they become tender with a slightly browned exterior, duplicates the delicious effects of sauteing with a minimum of fat and effort.
Chef Sarah Copeland, author of Feast and food director at Real Simple, enjoys a good steak. But after meeting her husband, who is a vegetarian, she began to gravitate toward vegetables. Now she eats vegetarian 90 percent of the time.
To me, the egg is kind of the perfect food. You don't have to do much to it; it's very versatile. You can make it into a lot of different shapes and textures. A perfectly boiled egg is good for breakfast, in a soup, on top of rice or as a snack.