This is the kind of dinner to have on a weeknight when you're tempted to make breakfast for dinner but really want dinner for dinner.
Mushrooms may be mysterious, but preparing them doesn't have to be.
Yotam Ottolenghi has a favorite comfort food ingredient: butter. Lots of butter.
A no-cook, company-worthy sauce that fits right into our laziest pasta-dressing habits.
Drinking gimlets after work doesn't leave lots of time to make dinner.
Mr. Morel might not really be a mushroom, but he's still a fun guy! (Sorry. We couldn't resist.) Learn how to store your morels, whether or not it's okay to wash them, and how to enjoy them all week long.
We talk to Eugenia Bone, food writer and mushroom enthusiast.
Earthy mushrooms, bright lime juice, and rich coconut take center stage in a spicy noodle soup fit for spring.
Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan. Today: Gena proves that vegan food can provide that stick-to-your-ribs satisfaction that winter's chill elicits from our kitchens. Mushroom, Kale, and Quinoa Enchiladas -- along with a number of past New Veganism recipes -- will keep you sated and comforted until spring finally appears.
Merrill takes on meringue mushrooms, Buche de Noël style, and adds a little spice.
The test kitchen gets a good dose of DIY.
Mushrooms aren't vegetables at all -- they're fungi! More specifically, they're the fungus' spore-bearing fruit body, also called the sporocarp, which produces the spores that grow into more mushrooms. While many mushrooms are poisonous, hallucinogenic, or medicinal, the ones we'll be discussing today are all perfectly edible (also, delicious).
A bourguignon you can make when you get home from work tonight (or anytime at all).
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