Arrange the mushroom slices on a large platter. Season with salt and pepper, drizzle with olive oil and add lemon juice to taste. Top with a light coating of shaved Parmesan.
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011
Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.
Celebrate the holiday with fun springtime sweets like this adorable bunny cake.
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