On April 24, 2008, 5:10 pm foodieprincess said Continuing with my Burger phase I decided to use the Portobello mushrooms that I bought for a mushroom ragout to make grilled portobello burgers instead. Why I never thought to stuff them before is beyond me but now that I have this will be only way I make them from now on. You've got to try it!

On April 24, 2008, 5:10 pm foodieprincess said With warmer weather finally arriving to the East Coast I'm in burger mode, I love Turkey burgers and was looking for something new as usual. This has great middle eastern flavors. I served this on pita bread instead of your traditional bun.

On April 18, 2008, 3:37 pm peggy said Sometimes the simplest dinner--liked a grilled steak and green salad--deserves something special on the side. These delicious mushrooms are actually quite easily made, and inevitably draw rave reviews. (In fact, you may want to re-think the yield of 12 large mushrooms to serve 4; I think 3 is more realistic.) Packages of panko--large, flaky, Japanese dried bread crumbs--are becoming increasingly available at well-stocked supermarkets; look for them in the aisle alongside other Asian foods. I think the finished mushrooms benefit from a squeeze of fresh lemon, just before serving. They would also make a delicious appetizer, served with or without a dipping sauce.

On April 18, 2008, 3:41 pm foodieprincess said Still having a love affair with asparagus, I decided a simple tart would be the perfect way to showcase this great vegetable. This recipe doesn't get much easier, I'm not a huge fan of tarragon so I omitted that, however a little freshly ground pepper and fresh garlic more than make up for its absence.