Mindblown: a blog about philosophy.

1 tablespoon olive oil1/2 shallot, minced4 ounces shiitake mushrooms, stems removed, caps sliced3 ounces cremini mushrooms (baby bellas), sliced2 tablespoons butter1 3/4 cups Arborio rice1 1/4 cups dry white wine3 sprigs fresh thyme, chopped1 pinch celery saltsalt and pepper to taste1 quart hot vegetable stock2 tablespoons butter1/2 cup freshly grated Parmesan cheese1/4 cup chopped flat-leaf…

3 tablespoons kosher salt1 cup warm water2 bunches Italian flat leaf parsley6 cloves garlic1 cup extra-virgin olive oil1 cup roasted red peppers, coarsely chopped2 tablespoons sweet paprika2 tablespoons chopped fresh oregano1 tablespoon crushed red pepper1 teaspoon ground black pepper1/2 teaspoon ground cumin1/2 cup distilled white vinegar2 tablespoons red wine vinegar

1 (8 ounce) can pineapple chunks – drained with juice reserved2 teaspoons rice wine vinegar2 tablespoons soy sauce1 teaspoon olive oil1 teaspoon vanilla-flavored vodka1/2 teaspoon ground ginger1/2 teaspoon brown sugar1/2 teaspoon white sugar1 (1 1/2-pound) beef sirloin steak, cut into 1/4-inch strips1 1/2 cups water1/2 cup long grain white rice2 tablespoons olive oil

4 tablespoons unsalted butter1 onion, chopped1 (28 ounce) can whole peeled tomatoes, with liquid2 (14.5 ounce) cans chicken broth2 cups dry brown lentils1/2 cup red wine4 cloves garlic, minced1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves