Hopefully, the only argument at your Thanksgiving table will be whether or not to stuff the turkey. We hold pretty firmly in the “stuffing on the side” camp — aka dressing. When the stuffing ...

Heat the butter in a large frying pan over a medium heat. Add the mushrooms and leeks and season with a generous amount of salt and pepper. Cook for 6–8 minutes, stirring occasionally until the ...

Add the mushrooms and leeks, season with a pinch of salt and ... Any mushrooms are good in this recipe. Chestnut mushrooms work really well, but buying loose button mushrooms can often be cheaper.

Soup may be the most basic culinary preparation, but it can also be an attractive dish capable of transforming the way we ...

Pat the squash dry with a paper towel before continuing with the recipe. Be sure to thoroughly wash the leeks before slicing them. They are prone to trapping lots of dirt and sand between their ...

Spice up your late-autumn dinners with these November vegan dinner ideas packed full of comforting, seasonal ingredients.

1. Add the chicken to a large enough pot, along with a couple of bay leaves, the chopped onion, garlic and stock cubes. Season with salt and pepper. Cover the chicken with the milk, topping up with ...

This recipe is as appropriate for a holiday side ... burnt-edge flavor. King oyster mushrooms stand in as plant-based lardons, delivering that quintessential smoky, savory flavor to bring it ...

The classic French duo of leeks and potatoes in a soup can be served several ways. They can be pureed to make a hot bowl of ...

2. Melt the spread in a pan over a medium heat. Add the leeks and mushrooms and cook for 5 minutes, or until softened. Season to taste, then stir in the flour and cook for 2 minutes.