31 Magical, Mouthwatering Mushroom Recipes For Cozy Fall Nights

Aug 20, 2024

Sure, they technically are grown from fungus, but that’s no reason to shy away from a 'shroom! Mushrooms are crazy versatile — set aside their many nutritional benefits (they’re immune-boosting, full of antioxidants, and packed with Vitamin D), the real magic is in their flavor. Eat them as a filling topping on salads and pizza. Serve them stuffed, sliced, grilled or fried on their own. Now a new book Cooking With Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients by Andrea Gentl will have you eating them every night of the week. The recipes are *that* good. Here are three of our favorite from the book, plus a slew of tried-and-true mushroom recipes from our team and friends in the 'Co.

Cooking With Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients

MUSHROOM FRITTATA

SERVES 6 TO 8

1 pound (455 g) fresh mushrooms, such as shiitake, oysters, maitake, or cremini
2 tablespoons unsalted butter
2 fresh oregano sprigs, leaves only
¼ cup (60 ml) extra-virgin olive oil
12 large egg
1¼ cups (125 g) finely grated pecorino cheese
¼ teaspoon Himalayan pink salt
Finely grated zest and juice of ½ lemon, preferably organic
Fragrant fresh herbs, such as parsley, mint, and oregano, for garnish

My grandmother, an American-born Puglian, cooked in the manner of cucina povera, which she learned from her mother. This included a ton of vegetables, herbs, spicy dried chiles, and eggs. Frittatas made their way to our table for breakfast, lunch, and dinner, sometimes herby one with oregano and mint, or a pile of leftover pasta, other times filled with slow-cooked, delightfully mushy broccoli rabe, and often a mushroom frittata, usually made with cremini. Like a combination of shiitake and maitake. The flavor is extraordinary—rich, earthy, and a little meaty without any heaviness. The key to this recipe, as with many Puglian dishes, is a nice amount of flavorful olive oil and some sharp, salty pecorino.

Preheat the oven to 450°F (230°C).
If using cremini or shiitake mushrooms, thinly slice with a mandoline or sharp knife. If using maitake or oyster, gently tear into small pieces.
In a 10-inch (25 cm) nonstick ovenproof lidded skillet, melt the butter over medium-low heat.When it starts to foam, add the mushrooms and oregano leaves and cook until soft and any liquid has been released, 3 to 5 minutes. Stir in the oil.
In a large bowl, whisk together the eggs, 1 cup (100 g) of the pecorino, and the salt.
Add the egg mixture to the pan and sprinkle the top with the remaining ¼ cup (25 g) cheese,the lemon zest, and lemon juice.
Reduce the heat to low, cover the pan, and cook until the bottom starts to brown, 5 to 10minutes. (Check the eggs by lifting the bottom with a spatula.) Once the bottom starts to brown, transfer the pan to the oven, uncovered.
Bake for 5 minutes, then check to see if the top is puffing up. Cook a few minutes longer if not. The frittata is done when it starts to brown around the edges and a little bit on the top.Look for the oil bubbling up around the sides. This is totally normal. Once you remove the frittata from the oven to cool, the oil will get absorbed into the eggs, making it yummy and so delicious.
Serve the frittata warm or at room temperature, garnished with fresh herbs.

Cooking With Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients

SALT AND PEPPER BRICK MUSHROOMS

SERVES 4

½ teaspoon Himalayan pink salt
½ teaspoon cracked black pepper
1 tablespoon extra-virgin olive oil
1½ pounds (680 g) fresh mushrooms, such as oyster, maitake, lion’s mane, or portobello (one large piece or several medium pieces)
2 teaspoons capers, rinsed if salt-packed
1 lemon, cut into wedges, for serving

In this vegetarian riff on the classic brick chicken, mushrooms are simply cooked with a little olive oil, salt, and pepper, with capers added for zing. I have used oyster, maitake, and lion’s mane—all are delicious. Each variety has a different moisture content and will release varying amounts of moisture as the mushrooms cook. I don’t keep bricks in my kitchen, but a second cast-iron skillet or Dutch oven gets the job done. The weight of the second pan compresses the mushrooms and allows a nice crunchy crust to form while keeping them juicy and tender on the inside. Once you do this a couple of times, you might start keeping bricks in your kitchen!

In a small bowl, combine the salt and pepper.
In a large cast-iron skillet, heat the oil over medium-low heat until it begins to shimmer.
Place the mushrooms in the skillet and sprinkle with half the salt and pepper mixture and half the capers.
Cover the mushrooms with a sheet of foil, folding it into a round to cover the mushrooms and fit the contours of the skillet.
Place a Dutch oven or another cast-iron skillet the same size as the first one on top of the foil. With two kitchen towels or oven mitts, press down firmly on the skillet to flatten the mushrooms beneath it; the mushrooms will release moisture as they cook. Press intermittently until a nice crust has formed, 10 to 12 minutes.
Flip the mushrooms over, sprinkle with the remaining salt and pepper mixture and capers, and cook the otherside the same way, weighting and pressing intermittently for about 10 minutes longer.
Remove from the heat and serve hot, with lemon wedges for squeezing.

Cooking With Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients

Everyday Mushroom Broth

MAKES 10 CUPS (ABOUT 2.4L)

1½ pounds (680 g) mixed fresh shiitake and cremini mushrooms
5 quarts (4.7 L) water, preferably filtered
Himalayan pink salt (optional)

This delicious multipurpose broth is made from commonly available mushrooms and no additional aromatics. Sip on it all day or use it for any of the recipes that call for broth. After cooking and steeping, the liquid becomes a beautiful chestnut brown, with a deep earthy flavor. I make this broth without adding salt; add it later to taste, if desired.

Trim and slice the shiitakes and quarter the creminis.
In an 8- to 12-quart (7.6 to 11.3 L) stockpot, combine the mushrooms and water. Bring to a boil over medium-high heat and continue to boil for 15 minutes.
Reduce the heat and cook at a bare simmer for 1 hour. Remove from the heat, cover, and let steep for 3 hours, until completely cool. Strain through a fine-mesh sieve, pressing on the mushrooms (discard, or compost, the mushrooms). If you plan to sip the broth, add salt to taste. If you will be using it later for cooking, skip the salt.
Transfer the broth to glass jars for storage. If freezing, leave ¾ inch(2cm) of free space at the top of the jar for expansion. Refrigerate for up to 5 days or freeze for up to 6 months.

Baldacci Vineyards

Mushroom Risotto

We love this recipe from our friends at Baldacci Vineyards too. Pair it with their fruity and dry sparkling after you cook with it!

INGREDIENTS

1 cup arborio or carnaroli rice
2-3 cups chicken stock
½ cup
2 oz prosciutto, sliced and diced
8 oz cremini mushrooms, sliced or diced
1 small yellow or white onion, diced or minced•3-4 cloves garlic, crushed
2 oz parmesan cheese, grated
2 oz fontina cheese, grated
Salt and pepper to taste

DIRECTIONS

Sauté mushrooms in butter until cooked thoroughly and set aside.
Over low heat, add a tablespoon (or two) of olive oil, and cook onion until translucent.
Add garlic and cook for another minute
Turn up heat, add rice and cook for a minute or two. Be sure to stir with a spatula, so the garlic doesn't burn.
Add sparkling wine.
Add a cup or so of chicken stock to cover the rice. Stir regularly. When stock comes to a boil, turn heat down to low and let simmer. Continue to monitor level of stock and texture of rice. Add stock as needed.
When rice is close to finished, add mushrooms and prosciutto. About a minute before risotto is done, stir in cheese until melted. Season with salt and pepper.
Top with a little parmesan, if you like.
Plate it and serve it. Enjoy!

Half Baked Harvest

Mushroom Asparagus Pizza

Freshen up pizza by packing it with mushrooms (of course!) and asparagus and burrata to add plenty of bite to each slice.

Brit + Co

Vegetarian Slow-Cooker Stuffed Mushrooms

This recipe's loaded with a spinach-artichoke blend that gets blitzed in your food processor before being dolloped onto each mushroom cap.

Hungry Girl por Vida

Lentil Mushroom Burgers

If you’ve wrinkled your nose at veggie burgers before, it’s because you haven’t had this version. The patties are loaded with earthy lentils, hunky mushrooms, sweet sun-dried tomatoes and onions for a combo so good you’ll forget to ask, “Where’s the beef?”.

Closet Cooking

Roasted Mushroom and Brie Soup

Traditional cream of mushroom soup is bowl-lickin’ good on its own, but using sweet brie to creamify your soup? Well that’s just genius.

How Sweet Eats

Mushroom Melts

Mushrooms and cheese on bread sounds simple enough, but Dijon mustard aioli adds plenty of complex flavor to take an easy lunch over the top.

The Kitchn

Baked Mushroom Risotto

If we had our way, risotto would easily make the top 10 list of comfort foods. This easy to make mushroom-and-onion-packed version is the ultimate in warm and cozy dinners.

Gimme Some Oven

Ginger Beef and Mushroom Stir Fry

Skip the takeout and make it at home. Sweet ginger sauce is the perfect complement to a beefy stir-fry, loaded with browned mushrooms and healthy kale.

Eat, Live, Run

Mushroom and Kale Quesadillas

Not enough time to whip up an elaborate dinner? Creamy quesadillas take just minutes and have all the satisfying flavor you need.

Food52

Leek, Fennel and Mushroom Galette

This hearty pie (try it out instead of a pizza!) has a ton of earthy, herby and oniony flavors. Serve it as an easy dinner party dish that will really impress your guests.

Two Peas and Their Pod

Creamy Polenta with Roasted Mushrooms

You get two benefits from this rich and delicious dish. Firstly, you get aromatic mushrooms loaded with balsamic vinegar, garlic and olive oil. Then, you get an arm workout from whisking the polenta!

Oh She Glows

Pizza Stuffed Portobellos

Skip the carbs and use a large-and-in-charge portobello cap for your pizza crust. Load caps with cheese and supreme toppings for all the pizza flavor you love in fork-and-knife form.

The Little Kitchen

Cheddar, Blue Cheese and Bacon Stuffed Phyllo Mushrooms

This appetizer is stuffed on stuffed on stuffed. First, bacon, blue cheese and cheddar are all mixed together in one creamy, smokey, salty blend. Then, it’s all stuffed into mushroom caps, which are in turn stuffed into crispy phyllo wraps.

Nifty Mom

Sausage Stuffed Mushrooms

Call this app a one-pop stop. In one bite, get all the flavors of spicy sausage, sweet cream cheese, onion and earthy mushroom caps.

Smitten Kitchen

Warm Mushroom Salad

Crunchy hazelnuts, peppery arugula and sharp cheese are awesome additions to this warm salad, but the roasted mushrooms are the real star!

Brit + Co

Slow Cooker Chicken and Mushroom Stroganoff

This flavorful dish relies on a handful of shortcut ingredients, like dry onion soup mix. We adapted ours from Alyssa Rivers of The Recipe Critic, into an Instant Pot version.

Food52

Spinach, Mushroom and Cream

Are you a fan of spinach dip? Then you’ll love this rich side, baked with crimini mushrooms, white wine and Parmesan cheese.

How Sweet Eats

Crispy Portobello Fries

Who said fries belonged to the potato? Crisp up slivers of portobello for a just-as-satisfying fry. The sweet balsamic drizzle and salty cheese dip paired with your crispy shrooms is mind blowing.

Simply Delicious

Steak and Mushroom Pot Pie

The undeniable earthy flavor of mushrooms is amped up when paired with beef, like in this comforting take on a pot pie. Here’s a tip: Make individual portions in ramekins and freeze the leftovers for a day when you’re not up for cooking.

Jessica Burns

Sausage and Mushroom Strata

You can prep this brunch dish the night before, and bake in the morning. Strata, which is basically a breakfast bread pudding, gets its flavor from eggs, sausage, mushrooms, cheese and sourdough bread. Refrigerate it overnight, then pop it in the oven when you wake up!

Brit + Co

Mushroom Burgers

These mushroom burgers are sure to delight vegetarians and meat-eaters alike. In fact, most of our office preferred these Mushroom Burgers to normal burgers no matter what their dietary preference. Eat them on their own or with a healthy toasted wheat english muffin as bun.

She Wears Many Hats

Grilled Cheese With Gouda and Mushrooms

Here’s one souped up grilled cheese. Replace cheddar with creamy gouda for a whole lotta good-a, then stuff your sandwich with caramelized onions and mushrooms to bring it all home.

Pip and Eddy

Buttery Ranch Mushroom Bites

Bet ya never thought of mushrooms as game-day finger food. Made in a slow cooker with all the delicious herby and garlicy flavors of Ranch dressing, warmed up caps will get eaten up in no time.

Julia's Album

Sun-Dried Tomato and Mushroom Pasta

If you haven’t figured it out by now, sweet sun-dried tomatoes are the ultimate pairing for earthy mushrooms. Let them play together in this tasty, garlic-infused pasta.

The Hopeless Housewife

Mushroom Hummus

This homemade hummus has a ton of earthy flavors from mushrooms, which gets lightened up with a splash of lemon. Looking for a shortcut? Blend roasted mushrooms with store-bought hummus for a quick version of this recipe.

BS in the Kitchen

Mushroom Parmesan Egg Sandwich

You’ve just found the holy grail of breakfast sandwiches. Eggs and ham are taken to new heights with a topping of garlicky sauteed shrooms.

Drizzle and Dip

Leek, Mushroom and Parmesan Phyllo Pie

Let’s call these stuffed phyllo bites what they are — decadent. Stuffed with oniony leeks, mushrooms and, of course, cheese, they’re the ultimate veggie snack.

Healthy Delicious

Mushroom and Parmesan Pinwheels

Mushrooms are on a roll… literally with these savory pinwheels, which can be subbed in for your breakfast cinnamon roll or eaten for a quick and easy dinner.

Follow us on Pinterest for more recipe inspiration, join our newsletter, and check out our B+C cooking classes!

This post has been updated.

9 "Surprising" Foods That Taste Better (And Last Longer) Outside The Fridge

Lately, I’ve been paying closer attention to my grocery receipts. It’s not just the price of eggs — everything feels more expensive, and it's made me think more intentionally about how to make my food last longer. I’ve always hated wasting food. Not only is it tough on the planet, it’s tough on my budget, too. Americans toss out about 38 percent of our food — that’s the equivalent of 145 billion meals ending up in landfills (yikes!). Sure, a big chunk of that comes from restaurants, but even at home, being mindful of waste feels like a win for both the environment and my wallet.

So, instead of putting my groceries away haphazardly, I want to make sure I'm storing everything exactly how — and where — it should go. Luckily, I've learned there are some foods that actually last longer outside of the fridge. And they might surprise you!

Scroll to see the foods you don't need to refrigerate after all...

Alena Darmel

1. Cucumbers

I have never left cucumbers outside the fridge, but it turns out that this can cause them to become too watery. Instead, find an airtight containerand store them in your pantry or countertop. Then toss them in this colorful Greek Salad!

Rens D

2. Bell Peppers

Stashing bell peppers in the fridge can actually make them lose their crunch (who knew?). For peak crispness, keep them at room temperature and enjoy within one to two days. If you're not planning to eat them that quickly, pop them in the fridge to help prevent them from going soft too soon.

Elle Hughes

3. Basil

Store your basil as you would a fresh bouquet of flowers, in a jar with water. Cold temps can cause basil leaves to turn black, so it’s better off out of the fridge.

Shutterstock

4. Butter (And Peanut Butter!)

According to the USDA, butter is best used within a day or two at room temperature to preserve its flavor. When I lived in San Francisco, I could leave it out on the counter year-round without worrying about it melting. Now that I’m in a hotter climate, I keep it out most of the year — just not during the peak of summer. Peanut butter also does well at room temperature, staying smooth and spreadable for up to three months (after which you'll need to refrigerate it).

Pixabay

5. Tomatoes

I grew tomatoes in my garden for the first time last year, and nothing beats the taste of one plucked straight from the vine. To keep that juicy , sun-ripened flavor going, store your tomatoes at room temperature on the counter — not in the fridge. Cold temps can dull their flavor and texture. Try making a simple Tomato Confit recipe to drizzle over bread or pasta, yum!

Gil Ndjouwou

6. Avocados

A friend and I were debating whether avocados belong in the fridge — turns out, they don’t. At least, not until they’re ripe. I eat one almost every day, so I go through them fast, but once they ripen, I pop them in the fridge to slow down the over-ripening. If you’re craving Avocado Toast, stash them in a paper bag to speed things up, or just let them ripen naturally in an open container on the counter.

Natalia Olivera

7. Fresh Bread

If you want to get the most flavor (and life) out of your fresh bread, skip the fridge. Refrigeration actually speeds up staling. Instead, store it in a bread box or basket — somewhere that blocks light but still lets it breathe. Planning to eat it the same day? Leaving it uncovered at room temperature works just fine. Otherwise, a paper bag or the freezer are your best options.

Eric Prouzet

8. Potatoes (Sweet or Otherwise)

I like to keep my potatoes and onions tucked away in the pantry where it’s cool and dark. Storing them in a paper bag at room temperature helps preserve their texture and flavor. The fridge might seem like a good idea, but it can actually do more harm than good — the moisture makes potatoes overly sweet and kind of gritty, and the humidity can cause them to mold more quickly.

Kaboompics.com

9. Onions & Garlic

Onions, shallots, and garlic can become moldy when exposed to the high humidity of the refrigerator. Store them in a relatively cool, dry place in your pantry or a cabinet that’s not exposed to light. Your onions will remain fresh and ready to use whenever you need them for recipes like this Spring Veggie Galette that I make every year!

Subscribe to our newsletter for more home decor shopping ideas!

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

food waste food storage fresh food healthy recipes food

8 “Stunning” Ann Taylor Dresses I’m Shopping For Spring

Ann Taylor’s spring dress collection is just too good. They always nail polished styles that still have the perfect amount of playfulness! From fun prints to more basic colorways, these stunning spring dresses from Ann Taylor can take you practically anywhere in style.

Scroll on to shop 8 Ann Taylor dresses I'm definitely eyeing for spring!

Ann Taylor

Belted Sheath Dress

Springtime is prime time for pastels, and this light pink number nails the seasonal color. It's pretty polished in the details throughout, plus it's all cinched together oh-so nicely with the thin belt around the waist.

Ann Taylor

Studio Collection Silk Flutter Sleeve Midi Dress

Oh, yeah. The ruching on the side of this silky midi is nothing short of flattering – I could definitely see this style working wonderfully as a wedding guest dress.

Ann Taylor

Striped Pleated Sweater Tank Dress

With contrasting vertical and horizontal stripes, this sweater-y (but still lightweight) tank dress doesn't have to work too hard to make a statement. Thus, you can easily pair it with some basic black shoes and a colorful cardigan to complete your spring look.

Ann Taylor

Tweed Sheath Dress

This color, though! Aside from the stunning buttons and modest coverage, I love the bold shade of this dress for spring. Again, it really speaks for itself, so you shouldn't have to dress it up too much to pull a 'fit.

Ann Taylor

Square Neck Flare Dress

Easy-wearing and oh-so soft thanks to the light material it's made of, this midi dress is practically begging to become your everyday piece this spring. A square neckline is always flattering, plus this design's skirt is the right amount of casual.

Ann Taylor

Dotted Crepe Column Midi Dress

Polka dots are the pattern to rock this season, so I'm obviously eyeing this chic silhouette. It's fairly free-flowing, but comes with a sleek belt at the waist to gather your look together.

Ann Taylor

Denim Sheath Dress

Denim dresses are everything to me, and I love that this one makes a more formal departure from the other casual denim pieces in my closet. It definitely has a workwear quality to it – I'd wear it with ballet flats and a polished cardigan for an easy, yet put-together spring outfit.

Ann Taylor

Striped Smocked-Waist Midi Flare Dress

Hello, waistline! This midi comes complete with a smocked waist that flatters your bod to a tee.

Subscribe to our newsletter to shop more spring fashion finds!

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

dresses spring fashion ann taylor shopping editecom style

41 Easter Side Dishes Everyone At The Table Will Adore

If you've been invited to an Easterpotluck but haven't made an Easter side dish yet, have no fear! These unexpected, vibrant dishes are here to steal the show! From creamy casseroles and dips to seasonal soups and refreshing salads, there's something on this list that everyone will want a bite of.

Choose from 41 delightful Easter recipes that work as appetizers and savor an Easter Sunday with a feast for family and friends.

Feel Good Foodie

Green Goddess Salad

If you're looking for a healthy Easter side dish that still tastes amazing, this Green Goddess salad is right up your alley. The dressing is full of lemon juice, cheese, rice vinegar, and garlic for a seriously yummy side dish. (via Feel Good Foodie for Brit + Co)

Brit + Co

Bite-Sized Eggs Benedict

Even if you're not having an Easter brunch extravaganza, we're all about breakfast for dinner, so we'll add these bites to our menu regardless. (via Brit + Co)

Evolving Table

Mashed Cauliflower Purée

Cauliflower has become an Easter side dish fave, and this garlicky recipe (also keto!) only gives us more reasons to keep the momentum going. (via Evolving Table for Brit + Co)

Brit + Co

Scallion & Greek Yogurt Slow-Cooker Mashed Potatoes

Despite the intricate, show-stopping appearance of these mashed potatoes, they're surprisingly easy to put together, thanks to your slow-cooker! (via Brit + Co)

Brit + Co

Cheesy, Garlic-Roasted Asparagus

No one is going to pass up a vegetable that tastes like garlic bread... or one that's covered in cheese, at that. (via Brit + Co)

Alan Campbell

Greens & Citrus Salad with Tahini-Ginger Dressing

With plenty of veg and flavorful add-ins, this salad is clearly too legit to quit. (via Season: A Year of Wine Country Food, Farming, Family, & Friends for Brit + Co)

Brit + Co

Keto Cheesy Brussels Sprouts With Bacon

This hearty Easter side dish is as easy as it is delicious. After all, everything is better with bacon and plenty of cheese sauce. (via Brit + Co)

Courtesy of The Unofficial Bridgerton Cookbook

Portia's Green Soup

We've been dreaming about this Bridgerton-inspired recipe, and we're pretty sure you will be, too. Avocado, cucumber, and chives give 'refreshing' a whole new meaning. (via The Unofficial Bridgerton Cookbook for Brit + Co)

Jessica Smith

DIY Potato Salad

The herbs in this potato salad make it totally spring-ready. It's also a great option for all your spring picnics and summer BBQ get-togethers! (via Brit + Co)

Justina Huddleston

Roasted Broccoli

If you’re feeding a crowd of picky eaters with different dietary needs, this tasty Easter side dish is a must. It’s also vegan, paleo, and Whole30-friendly! (via Justina Huddleston for Brit + Co)

Melanie Burke

Steamed Artichoke with Garlic Butter

If someone in your crew claims that they aren’t "into vegetables," the dreamy garlic butter that's used for dunking this steamed artichoke might just be a turning point for them. They'll thank you after they've devoured this whole Easter side dish! (via Melanie Burke for Brit + Co)

Brit + Co

Sweet Potatoes in a Blanket

Why serve crescent rolls solo when you can stuff them with roasted sweet potato wedges, caramelized onions, and melty cheese? (via Brit + Co)

Brit + Co

Crispy Smashed Potatoes with Pink Tahini Sauce

You can’t go wrong with crispy smashed 'taters, especially when they’re served with plenty of gooey brie cheese. (via Brit + Co)

Brit + Co

Crunchy Green Beans with Butter

Green beans might not seem like an exciting Easter side dish to bring to a potluck, but we guarantee these will be a crowd-pleaser. The original recipe makes enough for just four people, so adjust it accordingly! (via Brit + Co)

Sarah Anderson

Smoked Salmon Poke Bites

These easy bites work as a side dish to your entrée, or as an appetizer that you can snack on before the rest of the fam arrives for Easter dinner. You can totally customize these babies and remove or add any ingredients that you wish. (via Sarah Anderson for Brit + Co)

Half Baked Harvest

Baked Artichokes With Honey Whipped Feta

Dip these baked panko-coated artichokes into a sweet and creamy honey-whipped feta cheese for all your spring holidays. Everyone's going to love it at Easter! (via Half Baked Harvest)

Give Recipe

Cheesy Cabbage Casserole

Here us out on cabbage: when you bake this underrated veg with cheese and herbs, even kids will love it. (via Give Recipe)

The Girl On Bloor

Cream of Asparagus Soup

This perfect spring soup turns our favorite spring veg into the star of the show. It's full of fresh and vibrant flavors! (via The Girl On Bloor)

Barley & Sage

Roasted Golden Beet Salad with Farro

Roasted beets, farro, goat cheese, and crunchy almonds are a perfect side for a crowd and meal for everyday. (via Barley & Sage)

No Eggs or Ham

Toast with Oregano-Truffle Cream Cheese & Tomatoes

Inspired by breakfast in Barcelona, this simple recipe of toasted bread is topped with olive oil, tomatoes, and oregano-truffle cream cheese is so good. (via No Eggs or Ham)

Gastroplant

Kale Stir Fry with Mushroom & Red Onion

Seasoned with balsamic vinegar and soy sauce, this simple and satisfying side dish takes just 15 minutes to make! (via Gastroplant)

This Wife Cooks

Cabbage And Peas

Add a pop of spring green to your table with this bright salad made from cabbage and sweet peas. (via This Wife Cooks)

Pink Owl Kitchen

Southern Baked Mac & Cheese

If you're looking for classic, soul food on your Easter Sunday this creamy baked macaroni and cheese with a crusty top is the best! (via Pink Owl Kitchen)

Veggie Society

Vegan Split Pea Soup

Creamy split green peas and golden potatoes made in a dutch oven is a delicious vegan meal.(via Veggie Society)

Forks & Foliage

Cucumber Mint Yogurt Salad

This refreshing, creamy dish is super simple and requires just 5 minutes to make. Pair it with toasty bread or crackers for the ultimate Easter side dish! (via Forks & Foliage)

Feel Good Foodie

Roasted Parmesan Potatoes

Crispy potatoes are always a crowd pleaser. These oven-roasted parmesan baby potatoes are a perfect as a side dish no matter what season. (via Feel Good Foodie)

Amanda Wilens

Simple Charcuterie Board

Stand out from the potluck crowd with a gorgeous charcuterie board. Amanda Wilens shows you how to build one to impress. (via Amanda Wilens)

A Spicy Perspective

Focaccia Bread with Roasted Garlic & Olives

This focaccia has a rich olive oil flavor with pieces of roasted garlic and Kalamata olives to add briny contrast. It makes a wonderful, carby side dish for any Easter potluck spread! (via A Spicy Perspective)

Takes Two Eggs

Korean Corn Cheese

Corn and mozzarella cheese makes for a delicious side dish that's fairly easy to make – and even easier to devour. (via Takes Two Eggs)

The Edgy Veg

Grilled Peaches & Pimento Pizza

Bring the pizza party to the Easter potluck with this seasonal dish you can easily grill or bake. (via The Edgy Veg)

Culinary Hill

Farro Salad with Peas & Feta

This light and delicious farro salad has peas, arugula, feta, and a juicy lemon dressing. (via Culinary Hill)

Fancy Peasant

Zucchini Chips

Make chips for your favorite dip from zucchini and eggplant for the best Easter potluck starter around! (via Fancy Peasant)

Simply Quinoa

Creamy Vegan Ricotta Dip

Spread this tofu-based ricotta dip on toast, in a pasta dish, as a dip, or even in a lasagna. It comes together in about 10 minutes! (via Simply Quinoa)

Salt & Lavender

Hot Spinach Artichoke Dip

Loaded with flavor and so much cheese, this hot spinach and artichoke dip will definitely get the Easter party started. (via Salt & Lavender)

Rachel Mansfield

Lemony Spring Pasta Salad

Gluten-free noodles absorb liquid more than regular pasta so keep some extra lemony dressing on the side of this springy pasta dish. (via Rachel Mansfield)

The Endless Meal

Bang Bang Cauliflower

Spicy, sweet, and incredibly easy to make, these bite-sized cauliflower bit are so good tossed in a homemade bang bang sauce. (via The Endless Meal)

Cozy Cravings

Spinach and Ricotta Puff Pastry Pinwheels

This easy vegetarian appetizer recipe is made with creamy spinach, melty ricotta, salty parmesan, and earthy spinach wrapped up in flaky, buttery puff pastry. Sold! (via Cozy Cravings)

Chef Bai

Truffle Beet Carpaccio with Pistachio And Capers

We never met a dish with capers we didn't like! Add sweet beets and arugula with the smokey marinade for a tastebud-satisfying treat. (via Chef Bai)

Two Spoons

Vegan Caesar Salad

The vegan caesar dressing in this fresh recipe is made with tahini, lemon, and dijon mustard for a creamy, tangy, and refreshing bite! (via Two Spoons)

Live Eat Learn

Mediterranean Layered Hummus Dip

Hummus topped with roasted pepper, chipotle, roasted garlic, and jalapeño cilantro is on a whole other level. (via Live Eat Learn)

Cilantro Parsley

Prosciutto Ricotta Toast

Toasty bread topped with crispy prosciutto and creamy ricotta, lemon, honey, and basil is a side to add to your party rotation. (via Cilantro Parsley)

Follow us on Pinterest and subscribe to our email newsletter for more spring recipes!

Brit + Co may at times use affiliate links to promote products sold by other, but always offers genuine editorial recommendations.

This post has been updated.

side dish recipes healthy recipes side dishes easter brunch recipes editecom brunch recipes

Yay! Kylie & Jason Kelce Just Had Baby No. 4!

As much as we love talking about Taylor Swift and Travis Kelce...Jason Kelce and his wife Kylie Kelce deserve their time in the spotlight too! They have a loving and hilarious dynamic that's somehow made room for not one, but three kids. And guess what? They recently welcome baby number 4! From their very funny announcement to everything they've said since, there's a lot of fun to unpack here.

Here's everything to know about Jason Kelce & Kylie Kelce's exciting pregnancy!

OMG, when did Kylie Kelce give birth?

View this post on Instagram
A post shared by Kylie (McDevitt) Kelce (@kykelce)

Kylie and Jason welcomed their fourth daughter March 30, according to PEOPLE, but an official announcement was shared via the couple's joint Instagram post on April 1. "Whoop, there she is! Finnley “Finn” Anne Kelce 3/30/25," reads Kylie's caption and we think it's the cheekiest way to describe her arrival.

The subsequent photos of Finnley are just as cute as she's seen wearing the cutest floral onesie and being held by her parents. Call us biased, but she has the most precious face we've ever seen. Even her uncle Travis thinks so!

PEOPLEalso reports the NFL player incredulously told his brother how much he wanted to see Finnley after the latter asked how he felt. "Yes, I want to see my new niece, Jason! You only sent one picture. You didn’t even tell me what name you picked yet."

But his complaints stopped the minute Jason showed him Finnley during their latest New Heights podcast episode. Travis immediately melted and said, "Hey, little muffin! Look at you. You hanging out with Mom? Tell Ky I said hello. I’m glad everything’s going great." He even thinks her name is "adorable."

When did Jason and Kylie announce she's pregnant?

Amazon Prime

Kylie Kelce shared the huge news on Instagram November 22nd! Of course grandma Donna Kelce was the first to leave a comment. She wrote, "🔥🔥🔥🔥😍😍😍 Love it!!!" Brittany Mahomes also commented by writing, "Ahhhhhh Congrats you guys!!!🥹🤍."

How did Jason and Kylie's other daughters react?

Amazon Prime

In Kylie's same Instagram post, her and Jason's daughters can be seen expressing a range of emotions. There's an 'Eek' expression from their oldest daughter Wyatt, a happy look from their middle daughter Elliott, and pure tears from baby girl Bennett. Kylie wrote, "I feel like we captured a very accurate representation of how each of the girls feel about getting another sister. At least Ellie, mom and dad are on the same page! 🤷♀️"

How did Jason and Kylie prepare to be a family of six?

Amazon Prime

Jason Kelce took the news of being an official girl dad like a champ. He told E! Newshe's "got it pretty easy" because "the clothes are all going to be hand-me-downs or already bought." Not only that, but they'd already secured a baby crib prior to their newborn's birth.

“I love my kids so much, and especially my daughters,” he added. "I was telling somebody out there because they're expecting their first — and they look at you. They smile at you. There's just a way that kids have to warm your soul in a way that nothing else can.”

He also shared his excitement about watching his daughters grow up with a new sibling. "And hopefully we'll welcome a fourth into this world, and we'll be able to watch them fight and tear each other apart and all the good stuff."

He even appeared on The Rich Eisen Show where he joked, "I'm screwed [in] like in 10 years. The moment they’re all in middle school, I feel like it’s just gonna be chaos." He also hopes Wyatt "can start helping out a little bit more." But, he's still looking forward to it! "I obviously have not had a son, but there is something about a daughter in the way I think as a dad, you feel an extra amount probably of protection and love toward that child," he shared.

What did Kylie say about her fourth pregnancy?

Kylie previously opened up on her new podcast, Not Gonna Lie, about her feelings on her fourth pregnancy. At the time, she said she was "so incredibly grateful to be able to get pregnant, but it is a means to an end." She further said, "When I tell you that I cannot stand being pregnant, I mean it. I don't have a a fun time."

If that sounds a little uh...negative, it actually makes a lot more sense when she explained more! She elaborated, "I am nauseous for most of my pregnancy. It tapers off a little after the first trimester, but I continue to have nausea throughout my pregnancy." Woof, I know that's tough!

Kyle continued by explaining she hasn't even really had the fun, wacky cravings many pregnant people get — instead she had more "aversions" in each of her pregnancies. I'll take cravings over aversions any day!

The podcast host then joked, "When you're super pregnant and someone comes up to you and says, 'Isn't this just the most beautiful thing ever? 'I want to punch you in the face. I'm not going to, but I want to."

Follow us on Facebook for more updated about this cute family!

This post has been updated.

baby announcement celebrity couples celebrity news

Did Natalia Grace's Parents Go To Jail? Here's What Really Happened To The Barnetts

Ever since Good American Family premiered on March 19, there has been renewed interest in the real-life adoption case of Natalia Grace.

The latest Hulu series stars Ellen Pompeo as Kristine Barnett, who adopted an orphan from Ukraine with her husband, Michael Barnett. However, after taking in Natalia, who had a rare form of dwarfism, Kristine began to suspect that she was an adult pretending to be a child.

New episodes of Good American Family are being released on Wednesdays, but as we wait to see what happens next in the TV dramatization, many fans are wondering whether Natalia's adoptive parents ever faced jail time. Here's everything we know.

Scroll to find out what happened to Natalia Grace's adoptive parents, Kristine and Michael Barnett...

Who is Natalia Grace Barnett?

Max

For those unfamiliar with the infamous case, Natalia was born in Ukraine in 2003 and was first adopted by a different couple, Dyan and Gary Ciccone, back in 2008. She only lived with the Ciccone family for two years before they claimed her behavior was disruptive and relinquished their parental rights.

This led Natalia to be placed up for adoption again, and in 2010, the Barnett family welcomed her into their Indiana home. She was thought to be 6 or 7 years old at the time, but soon afterward, the Barnetts claimed Natalia had adult traits, such as adult teeth and body hair, and believed she wasn't actually a little girl.

Additionally, they alleged Natalia was a "sociopath" and had tried to harm them and their biological children, Jacob, Wesley, and Ethan.

What happened to Natalia Grace and the Barnetts?

Max

The Barnetts ultimately petitioned an Indiana court in 2012 in order to change her birth year from 2003 to 1989. Legally, this made Natalia 22 years old, and she was placed in a Lafayette, Indiana, apartment by herself; meanwhile, the Barnetts relocated to Canada with their three sons, Jacob, Wesley, and Ethan.

Afterward, the Barnett family reportedly cut contact with Natalia, who moved in with another couple, Cynthia and Antwon Mans, about one month later. The Mans family petitioned to become her legal guardians in 2016, and by 2023, they were able to legally adopt Natalia.

What happened with Natalia Grace and the Mans?

Max

Nonetheless, Natalia wound up leaving Cynthia and Antwon's home by the end of 2023 after alleging they were controlling. She currently lives in upstate New York with the DePaul family and appeared in the docuseries The Curious Case of Natalia Grace: Natalia Speaks. There, she called the Barnetts abusive and alleged Kristine had hit her with a belt and pepper-sprayed her.

What happened to Kristine and Michael Barnett?

Max

Following their move to Canada, Michael and Kristine eventually got divorced but maintained that Natalia had exhibited violent behavior. Some allegations include that she'd appeared at the foot of their bed with a knife in her hand and attempted to poison Kristine's coffee.

Despite the fact that they filed the petition to change Natalia's age in 2012, Michael and Kristine weren't charged until 2019. They faced multiple counts of neglect, but Michael was found not guilty in 2022, and the charges against Kristine were subsequently dropped in 2023 after Michael testified in her pretrial.

Kristine Barnett reportedly wrote in a since-deleted Facebook post, "If there had been any abuse of Natalia or evidence of it, I would have been found guilty of it, and I would be in jail. I believe Natalia takes advantage of that sympathy to manipulate people."

Michael filed for divorce in 2014 and later appeared on The Curious Case of Natalia Grace: Natalia Speaks. As for Kristine, she has mostly flown under the public radar.

Still, following the finale of the docuseries, Kristine shared a long post on Facebook, responding to allegations against her.

"Natalia was a very much loved and cared for member of my family. She was not abused by anyone in my family. Let's get straight to these allegations. Nobody ever took a belt to Natalia, and the allegations that she was 'beaten' are just plain false. Any discipline of Natalia was very minimal and not out of the bounds of normal parenting," she wrote.

Natalia went on to call the docuseries "highly sensationalized," adding, "Michael Barnett and Natalia Barnett may have the same monster, but that monster is not me. That monster, whether it's mental illness, sociopathy, or whatever it actually is, may be different for each of them. But it's within their own psyche."

Who plays Natalia Grace Barnett today?

Disney/Ser Baffo

In Good American Family, Imogen Faith Reid plays Natalia Grace, and Mark Duplass depicts Michael Barnett. Ellen Pompeo has said the latest series intends to show both sides of the adoption story in an "intentional and thoughtful" way.

Looking for more entertainment & pop culture news? Follow us on Facebook so you never miss a thing!

tv tv shows entertainment documentary