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magazine spinach porcini stuffing
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At L.A.'s Chi Spacca, chef Chad Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too: Here is his go-to basic brine recipe.
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(5)
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This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.
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(4.13)
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A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
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Traditional potato latkes are spiced up with hot paprika and enhanced with earthy porcini mushrooms. Serve with roasted meats, poultry, or fish.
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4.5
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Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing.
5.0
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Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.
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To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms.
4.0
(4.17)
Easy
4.4
(4.43)
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These peppers stuffed with beef and pork take a page from Italian American grandmothers. They are delightfully old-school—and we wouldn’t want them any other way.
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