We’re delighted to introduce you to the chefs, cookbook authors and food writers who have contributed recipes to our site. Be sure to browse through the profiles of these and our many other contributors to learn more about them and what they’re cooking!
"This rub is simple but delicious, and makes use of the fire of Espelette peppers and the foresty-flavor of mushrooms. "
"This recipe uses the best of what D'Artagnan has to offer--truffles, demi-glace, organic mixed mushrooms and, of course, foie gras, in a creamy sauce for pasta."
"Porcini powder and dried porcinis add depth and richness to this pot roast."
"Aleksandra Crapanzano smears capon breasts with truffle butter and duck fat and seasons the cavity with porcini powder. The roasted bird is crispy and glistening with fat."
"Aleksandra Crapanzano seasons our Kobe-style Wagyu steaks with porcini powder and salt then lets them sit overnight. A double dose of mushroom comes with the finishing touch of white truffle butter."