Author: Kay Chun
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create...
Author: Claire Saffitz
Author: Rick Tramonto
I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swaps in vegetables for the noodles. But when I make lasagna...
Author: Jessica Murnane
Author: Traci Des Jardins
Author: Stuart Faber
Author: Anne Stiles Quatrano
Using dried porcini mushrooms as the base of the rub for this dramatic centerpiece roast gives it the funky, earthy flavor usually associated with expensive...
Author: Anna Stockwell
Author: Bon Appétit Test Kitchen
Replacing full-fat coconut milk with a light version reduces fat, not flavor.
Author: Georgia Downard
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
Author: Rick Rodgers
If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept...
Author: Katherine & Ryan Harvey
Author: Bonnie Wilkens Metully
Author: Edna Lewis
These mushrooms make a wonderful side dish for just about anything.
Author: Diana Yen
In this easy dinner, instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.
Author: Janneke Vreugdenhil
These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro,...
Author: Katherine Sacks
Author: Joan Brett
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim,...
Author: Katherine Sacks