Author: chefalice

We used a blend of oyster, shiitake, and baby bella mushrooms in this superb vegetarian stroganoff. Browning the mushrooms over high heat ensures that they develop rich flavor.

Oil-cured olives pack a punch of flavor because they have been soaked in herb or spice-infused oil for several months. To save time, roast the squash while the couscous cooks.

Fontina, a creamy Italian cheese, has a nutty flavor. Its silky texture makes it the perfect topping for pizza because it melts so easily.