Antipasto literally means “before the meal” and is the first course in a traditional Italian meal.  Small bites of tasty food, usually accompanied with wine meant to stimulate the appetite.

Sometimes the best summer meals are the simplest.  Using a Chef’s Blend of mushrooms really does amp up the taste experience!

This is a rich and earthy soup, perfect for a small cup served as an appetizer or light lunch with a salad. It in no way resembles Campbell’s Cream of Mushroom; if that’s what you’re looking for.

This salad is adapted from the Best of Bridge series, cookbooks that revolutionized cooking with their first book in 1976. Often, we had dinner parties, and everyone made a “new” recipe from one of the books.

There are approximately 10,000 different types of mushrooms. Whether you sauté or add them to a dish, the possibilites are endless. Mushrooms have so much to offer, delicate Enoki with slim pin like stems to meaty sponge looking Morels. Grown up white or brown mushrooms…

Julia Child’s cookbook “Mastering the Art of French Cooking” certainly launched this dish outside of France. Twice she featured Coq au Vin on her TV show. Even though there are many steps, it actually comes together quit quickly.   This adapted version warms up a…