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1 french baguette ¼ cup olive oil 2 tablespoons butter or olive oil 3 small shallots, finely chopped 2 pounds mixed wild mushrooms, cleaned and chopped (chanterelles, shiitake, crimini, etc.) ½ [...]

Preparation: Have a large bowl of ice water ready. Blanch asparagus in boiling heavily salted water for 2-3 minutes, al dente.

Remove husks and rinse tomatillos under warm water to remove stickiness. Chop your tomatillos small. Halve and pit avocados and mash with fork until well crushed.

Preparation: In a deep skillet, melt butter over medium heat. Add onion and cook until soft, about 5 minutes.

Preparation: Combine all ingredients except feta and mix well. Add crumbled feta and mix until creamy but still lumpy.

Preparation: Core the tomatoes, cut in half widthwise and squeeze out the seeds if you wish. Dice the tomatoes and scoop into a bowl.

Preparation: Combine 2 cups of finely shredded cheddar cheese, 3/4 cup finely shredded mozzarella cheese and 3/4 cup finely shredded Parmesan cheese with 2 lightly beaten eggs, 1/3 cup plain [...]

Preparation: Prepare barbecue (medium high heat). Grill bread until slightly charred, 1 to 2 minutes per side. Remove to bowl.

In a heavy saucepan, bring water and milk to a boil over high heat. Add salt and pepper, reduce heat to medium. Add the polenta gradually, whisking constantly.

Grate or cube all of your cheeses. Heat a cast iron skillet over medium low heat and add a light coating of oil.