Mushroom

Usually broiled or grilled, flank steak is cooked on the stove here, then topped with a garlicky rosemary and mushroom ragout.

Editor's note: The recipe and introductory text below are from The Skinny: How to Fit into Your Little Black Dress Forever by Melissa Clark and Robin Aronson. Roasted marinated tofu is one of those addictive foods that's OK to keep eating, compared to, say, cheese fondue or doughnut holes. The combination of shiitake mushrooms and soy makes our version particularly hearty.

Top this hearty vegetarian omelet with sour cream and chopped red onion. Serve with warm tortillas.

Truffle oil and minced black truffles make this appetizer anything but kid food.

The sauce for the steaks is an earthy and spicy combination of shiitake mushrooms, Gorgonzola cheese, and chipotle chiles.

Pasta with butter and mushrooms is appealing all by itself, but the cheesy, garlicky bread crumbs make this dish a showstopper.

The recipe and introductory text below are from Alex Jamieson's book, The Great American Detox Diet.

This is perfect with mashed potatoes. What to drink: Terra dei Re 2003 "Vultur" Aglianico del Vulture from Italy ($20), with aromas of spice, as well as plummy flavors, juicy acidity, and smooth tannins.

Amy's favorite workweek dinner.

For a more substantial meal, add cooked udon noodles to the broth.

Creamy Italian Fontina, earthy mushrooms, and a dash of truffle oil transform a childhood favorite into elegant little sandwiches.

The Russian version of pierogies, pirozhki are small turnovers that are baked rather than boiled. Their savory, rich mushroom-and-liver filling packs a big punch within a crisp little pastry.

Standing rib roast is a special event; it's also surprisingly easy to make. This version gets a spice rub and a rich, earthy sauce that can be largely made ahead.

Classic taste, new look. The borders puff up beautifully to keep the filling in place.

This uses store-bought gravy and can be done a day ahead.

After the porcini mushrooms add their flavor to the broth, you can use them in an omelet or a sauté.

This rich, custard-like stuffing is also a great main-course option for vegetarians at the Thanksgiving table; it would be nice with a salad for brunch or lunch, too.