Come holiday time, middling green bean casseroles monopolize valuable oven space. We wanted a better version—from the slow cooker.

If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice.

I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.

Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.

Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.

Inspired by a recent foraging trip in the woods, this toast is a beautiful assembly of flavors.