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: Maria Helm Sinskey
Author: Paul Grimes
Author: David B. Sussman
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Author: Molly Stevens
Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Author: Andrea Bemis
This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate...
Author: Katherine Sacks
Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.
Author: Bon Appétit Test Kitchen
Author: Jennifer Iserloh
This easy Mushroom Gravy recipe can be prepared in 45 minutes or less.
Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel...
Author: Diane Morgan
This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.
Author: Yasmin Khan
Author: Bon Appétit Test Kitchen
Author: Randi Landriz
Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.
Author: Anita Lo
Author: Bon Appétit Test Kitchen
This silky, aromatic soup is a complete meal in a bowl.
Author: Pam Anderson
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with...
Author: Jocelyn Jackson