To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Author: Anthony Bourdain
Featuring sweet potatoes and mushrooms roasted to crispy-edged perfection, plus a whipped feta-tahini sauce with lots of dill, this easy, comforting vegetarian...
Author: Anna Stockwell
A hearty and thick soup made with cremini mushrooms and rice to warm you on any day. Full of flavor, texture, and aromas, this is a hit in my family near...
Author: Katie Marr
Just three ingredients make for the most powerfully aromatic porcini mushroom cream soup, a master recipe from cooking legend Patricia Wells.
Author: Patricia Wells
Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties...
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: Chris Styler
Author: Isa Chandra Moskowitz
Simmering a rotisserie bird in water with a handful of aromatics beats boxed chicken stock any day. Plus, the mushroom stems are basically free flavor;...
Author: Anna Stockwell
Author: Michael Lomonaco
Author: Bruce Aidells
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles-a perfect example of Whitaker's fearless fusion.
Author: The Wolf's Tailor, Denver, CO
This super-oishii (delicious) spicy ramen bowl is made with basic pantry staples, such as miso paste and tahini, plus Sriracha for spice! I love adding...
Author: Candice Kumai
Author: Paul Grimes
Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.
Author: Jeremy Fox
A creative way to take all the goodness of mushroom and onion fondue and wrap it up in a neat little package.
Author: Andrea Carlson
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Author: Lucy Danziger
Author: Dianne Jefferies
Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.
Author: Julie Smolyansky
Author: Beth Nicholson
Author: Alfred Portale
Author: Rocco DiSpirito
Author: Tina Miller
Author: Sara Jenkins
Author: Maguy Le Coze