Mushroom
Chicken and Artichoke Fricassée with Morel Mushrooms
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
The 9 Snobbiest, Most Splendid Cheeses on This Planet
Are they too expensive? You won't think so when you taste them.
The Kid-Friendly Recipe That Makes Weekday Meals a Breeze
Freeze a batch of these meaty little patties over the weekend and the whole family can eat them for lunches and dinners all week long.
Pop’s Double-Stuffed, Double-Fluffed American Omelet
A porky powerhouse breakfast duo (bacon and sausage) meets mushrooms, cheddar, and spinach in this supremely fluffy diner-style omelet.
Mini Beef and Mushroom Patties
These mini burger patties are versatile and family-friendly. Make a big batch to freeze and then serve all week long as sliders, on grain bowls, in pita sandwiches, and more.
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3 Life-Changing Tricks We Learned from a French Cooking Teacher
The trick to cooking like you're in France? Forget everything the French taught you.
How to Turn Mushrooms and Zucchini Into Vegetarian Meatballs
Plus a delicious Asian-inspired, deconstructed wonton soup to enjoy them in.
How to Make Patricia Wells' Magic Mushroom Soup
We're pretty sure you could make this soup with your eyes closed.
Magic Cèpe Mushroom Soup
I call this crowd-pleasing soup my magic recipe. It is so amazing that so few ingredients—and a soup made in a matter of minutes—can have so much depth of flavor. It really is a fine example of the miracles of infusion. The dried cèpe (porcini) mushroom powder packs a maximum of fragrance and flavor and takes well to many variations: Pair it with paper-thin slices of raw domestic mushrooms or seared domestic or wild mushrooms showered in the bowl at serving time; prepare with dried morel powder in place of cèpes; top with thin slices of raw black truffles; or add a dollop of mushroom-powder- infused whipped cream.
Kare-Kare with Beans, Baby Bok Choy, and Eggplant
If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love. They’ll be thankful.
How to Make the Meatiest Meatless Ragout Ever
It's all about the umami.
This Polish Take on Pizza Is Everything
Zapiekanka is unlike any pizza in America—or Italy, for that matter. It's also irresistible.
"Cromlet" With Wilted Greens and Fennel and Olive Salad
This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.
Polish-Style Pizza with Mushrooms and Chives
This late-night snack, popular in outdoor kiosks across Poland, is an Eastern European cousin to French-bread pizza, built on a savory base of sautéed mushrooms.
Wild Mushroom and Parsnip Ragout
This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.
Spicy Tofu With Pickled Shiitake Mushrooms
How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.
Udon Soup With Chicken, Spinach, and Mushrooms
This classic Japanese soup is both nourishing and comforting—just the thing for those midwinter blues.
Vegetarian Buffalo “Meatballs”
Forget about hot wings—these spicy "meatballs" combine white beans and mushrooms for a meatless take on your favorite party snack.
5 Magnificent Mushroom Recipes for Winter
Give the meatiest vegetable some love this week with recipes featuring frilly, fragrant fungus.
Why Every Home Cook Should Be Buying Pre-Prepped Produce
Snobby about pre-prepped produce? So were we, until we started #cook90.