• Stuffed Mushroom Casserole
    Appetizers,  Italian,  Other,  Side Dishes,  Vegan,  Vegetable,  Vegetables

    Mary DiNardo’s Italian Baked Stuffed Mushrooms

    Stuffed mushrooms aren’t just for passing around on trays anymore. This recipe turns them inside out to create a luscious mushroom stuffing, perfect as an appetizer or side dish. Moist, rich in umami, sharp with Parmesan and bright with herbs, it has a marvelous Italian accent. And in the finest Italian tradition, it offers good food in abundance—abbondanza! We’re happy to be able to share this gem from Lisa DiNardo, who grew up surrounded by great cooks and who loves to cook herself. This favorite from her mother, Mary, makes a clever casserole and, as a bonus, offers an option for traditional mushroom canapés. Here’s Lisa’s story: “I grew up in an Italian-American family…

  • Greek,  Middle Eastern,  Vegetable,  Vegetables

    Spanakopita (Greek Spinach Pie)

    At the risk of sounding like a midnight infomercial, here is the best spanakopita you’ll ever eat. It’s oniony-sweet, cheesy, and the herbs melt into the spinach to deepen the flavor. I have yet to find a restaurant version that can beat this. We usually see spanakopita as either an appetizer or a main dish. But with today’s “mezze mania,” you can bake up a batch, freeze it, then reheat a few triangles to go along with hummus, a few diamonds of kibbee, or whatnot to turn a meal into a party. I like to bake from scratch, but draw the line at filo. Other than my friend Wendy, who once made it as…