Author: Anna Thomas
Making beautifully charred, wood-fired pizzas at home isn't impossible. With a special pizza-oven attachment, you can instantly turn any kettle charcoal...
Author: Matt Duckor
Author: Yves Camdeborde
Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.
Author: Julie Smolyansky
Author: Kay Schlozman
Mushroom quiche with all-butter pie crust filled and baked with mixture of egg, cream, milk, sauteed mushrooms and shallots.
Author: Elise Bauer
Author: Melissa Roberts
Just three ingredients make for the most powerfully aromatic porcini mushroom cream soup, a master recipe from cooking legend Patricia Wells.
Author: Patricia Wells
Author: Catherine McCord
Author: Lillian Chou
Author: Ted Reader
Author: Larraine Perri
This versatile dashi has earthiness, depth, and is full of glutamates from shiitake mushrooms, dashima seaweed, and dried anchovies.
Author: Hooni Kim
Author: Paul Grimes
The longer you marinate the chicken and potatoes, the more intense the flavor. But we have found that even after only 30 minutes of marinating, the dish...
Author: Tracy Pollan
Author: Sam Hazen
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...
Author: Cathy Whims
Think meatless has to mean boring? These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian...
Author: Alexis Touchet
Author: Joseph Gogolinski
Author: Andy Harris & Georgie Socratous
Mushroom risotto with Parmesan cheese, mushrooms, and sweet Italian sausage.
Author: Elise Bauer
Author: Colleen Patrick-Goudreau
Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic...
Author: Ann Redding
Author: Rich Landau
Author: Shelley Wiseman
Author: Jeanne Thiel Kelley
These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with...
Author: Audrey Johns
The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or...
Author: William Viets