Saute mushrooms, corn and shallots in small amount of oil for 3 minutes over medium heat. Remove from heat; combine with remaining ingredients in ...

TO SERVE Spoon ratatouille on plates. Slice calzones into thirds; fan slices around ratouille. Rub cut surfaces of garlic bulbs with olive oil; ...

Place water and raisins in a saucepan; heat to boiling. Remove from heat; let stand for 5 minutes. Drain. Add carrots to blanched raisins; combine. ...

This Southwest-inspired salad is definitely not your everyday carrot-raisin salad! The salad can easily be made a day ahead, as its flavors blend ...

Cut cauliflower into small, bite-size pieces. Boil in water to cover for 3 minutes. In a small pan, add all remaining ingredients except kelp and ...

Also known as celery root, celeriac is a variety of celery that produces a large root. It's the root that you peel and shred; a food processor can ...

Place all ingredients in bowl; toss to combine. Refrigerate until ...

Saute shiitakes in butter until almost tender. Add garlic, shallots, salt and pepper; saute for 1 minute. Deglaze with champagne; remove from heat. ...

Melt butter in medium saute pan. Add shallots; sweat. Add chanterelles; cook until tender. Place in bowl; add vinegar, oil and herbs. Toss to ...

Peel chayote. Cut lengthwise into halves; remove seed. Cut crosswise into thin slices. Heat oil in 10-inch skillet over medium heat. Stir in ...