Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.
Author: Claire Saffitz
Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.
This easy slurry method-from Mark Bittman's How to Cook Everything: The Basics-takes polenta into weekday fare. And this recipe shows how to make a deeply flavored mushroom sauce with the simple addition...
Author: Mark Bittman
Author: Jean Jacques Rachou
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made...
Author: Anna Stockwell
Author: Cynthia Paige Ward
Author: Daryl Getman
This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.
Author: Shirley Cheng
Author: Bruce Cost
Author: Gill Paul
Author: Bruce Aidells
This wild mushroom stew is a dish that combines different types of mushrooms. Types of mushrooms may vary, and how many types of mushrooms you use is also up to you.
Author: Tao,RN
An easy Mushroom and Spinach Calzone that includes three different cheeses!
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Suzanne Goin
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
Author: Edna Lewis
This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.
Author: Katherine Sacks
Author: Marielle Ainsworth
Author: Kay Chun
When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition...
Author: Marcia Munson
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Author: Deb Perelman
For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.
Author: Chris Fischer
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Author: Bon Appétit Test Kitchen