Author: Bruce Aidells
You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms-they nearly triple in size.
Author: Lisa Cheng Smith
Author: Edward Lee
Author: Gordon Ramsay
Author: Jennifer Iserloh
Author: Suzanne Tracht
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Feel free to swap out the vermicelli for a different noodle-this recipe is designed to be customizable.
Author: Alison Carroll
Author: Joni Marie Newman
Author: René Redzepi
Author: Deborah Briggs
Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein. But this dish is satisfying without it, too.
Author: Andy Baraghani
Author: Martha Holmes
No, you don't have to be a vegetarian to love what's going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty...
Author: Andy Baraghani
Author: Shelley Wiseman
Author: Jamie Oliver