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      French fried mushrooms

      French fried mushrooms

      The mushrooms can be fried ahead of time and then reheated for about 10 minutes in a very hot oven, but the crusts will lose just a bit of their crispy pizzazz that way. Serves 6 • 1½ lbs. fresh, firm mushrooms • 1 cup dry bread or cracker crumbs • ⅓ cup minced fresh...

      Mushrooms on toast

      Mushrooms on toast

      Use only fresh, firm, rather small mushrooms for this recipe, and don’t try to substitute dried herbs for fresh. The flavor of this dish is wonderful, but it depends on just the right balance of seasonings. Serves 4 to 6 • 1½ lbs. fresh mushrooms • 4 Tbs. olive oil •...

      Potato kugel

      Potato kugel

      A kugel is a puddinglike dish, best eaten hot or warm. Potato Kugel is generally a side dish, but it could be used as the basis of a light meal, with the addition of a soup or salad and some fruit. Serves 6 to 8 • 4 medium-sized potatoes (about 2 lbs.) • 1 large...

      Red cabbage with apples

      Red cabbage with apples

      Serves 6 to 8 • 2 lbs. red cabbage, cored and shredded • 1 medium-sized yellow onion, chopped • 1½ lbs. tart green apples (about 3 large), peeled, cored, quartered, and sliced • ½ cup butter • 1 tsp. salt • 2 Tbs. brown sugar • 2 Tbs. cider vinegar • ¼ tsp. ground...

      Italian potato and cheese casserole

      Italian potato and cheese casserole

      Serves 5 to 6 • 2 lbs. russet potatoes • 6 Tbs. butter • ½ tsp. salt, and more to taste • 1½ lbs. ripe tomatoes • pepper to taste • 1½ tsp. basil, crushed • ⅔ lb. mozzarella cheese • 6 hard-boiled eggs • ⅔ cup chopped fresh parsley • ½ cup fresh-grated Parmesan cheese...

      Mushrooms and potatoes in wine sauce

      Mushrooms and potatoes in wine sauce

      Makes 6 servings. • 1½ oz. dried wild mushrooms • 5 Tbs. butter • ⅔ cup chopped onion • 1 clove garlic, minced • 2½ lbs. russet potatoes • 1¾ cups dry white wine • 1 tsp. salt, and more to taste • ½ lb. fresh mushrooms • ¼ tsp. dried dill weed • ¼ tsp. dried whole...

      Stewed vegetables with anise and lemon sauce

      Stewed vegetables with anise and lemon sauce

      Serves 6 to 8 • 1 lb. dried lima beans (about 2 cups) • 9 cups cold water • 2½ tsp. salt, and more to taste • 3 medium-sized heads anise (about 2 to 2½ lbs. untrimmed) or fennel • 2 large onions • ¾ lb. green beans • ½ lb. carrots • ½ lb. mushrooms • ½ cup butter • 3...

      Squash and tomato stew

      Squash and tomato stew

      Serves 6 to 8 • 1½ large yellow onions • 4½ Tbs. olive oil • 5 to 6 cloves garlic, minced • ¾ tsp. ground cumin • ¾ tsp. cinnamon • ¾ cup diced hot green chilis • 1½ qt. cooked tomatoes, with liquid • 1¼ lbs. yellow winter squash, peeled and cut in ½-inch cubes • 1½...

      Stewed eggplant

      Stewed eggplant

      Serves 5 to 6 • 2 large eggplants • olive oil to taste • salt to taste • 2 large onions • 3 cloves garlic, minced • ⅓ cup olive oil • 3 large tomatoes • 1 cup cooked, chopped spinach • ¼ cup chopped chives • ½ cup chopped celery leaves • 1½ tsp. oregano • plenty of...

      Winter vegetable stew

      Winter vegetable stew

      Serves 8 to 10 • 9 Tbs. butter • 4 medium-sized leeks • 1 lb. boiling onions • 3½ oz. parsley root • 3 to 4 cloves garlic, minced • ¼ tsp. thyme • 2 bay leaves • rosemary to taste • 1 lb. mushrooms • 2 medium-sized turnips • 2½ cups dry white wine • 3 Tbs....

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