DAY Recipe

This recipe yields enough to have leftovers the next day. Serve with glasses of beer or Zinfandel for a warming autumn supper.

Makes 8 servings.

INGREDIENTS
3tablespoons olive oil
1 1/2pounds assorted fresh wild mushrooms (such as crimini and oyster), sliced
3/4pound onions, [...]

Partnered with a green salad, these little sandwiches are terrific with the flavorful barley soup.

Makes 8 servings.

INGREDIENTS
1cup crumbled blue cheese (about 8 ounces)
1/2cup finely chopped toasted walnuts
16slices whole wheat bread, trimmed into crustless 3-inch squares
16small watercress sprigs6tablespoons (3/4 [...]

Makes 16 cupcakes.

INGREDIENTS
active time: 40 min. start to finish: 1 hr. 20 min.for cupcakes

16 (2 1/2-inch) paper muffin-cup liners

2 cups cake flour (notself-rising)

1 teaspoon baking powder

1/2 teaspoon salt

2 sticks unsalted butter, softened

1 1/2 cups granulatedsugar

4 large eggs

1/4 cup [...]

Serves 2.

INGREDIENTS
active time: 3 min. start to finish: 7 min.1/2 bunch broccoli rabe (5 oz.),hollow stems trimmed
DIRECTIONS
Cook broccoli rabe in boiling salted water until just tender, about 4 minutes. Drain and season with salt and pepper.

Serves 2.

INGREDIENTS
active time: 10 min. start to finish: 30 min.olive-oil cooking spray

1 (8-oz.) russet (baking) potato
DIRECTIONS
Preheat oven to 400°F. Lightly coat a large baking sheet with cooking spray.
Peel potato and cut crosswise into paper-thin slices with a mandoline or [...]