Author: Susan Herrmann Loomis
Author: Kevin Taylor
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
Author: Tina Miller
Author: Jamie Oliver
Author: Sara Jenkins
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; add a handful to any pot of simmering stock for an...
Author: Anna Stockwell
Author: Melissa Roberts
Author: Ruth Cousineau
These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in...
Author: Lillian Chou
Author: Lucy Danziger
This is my version of a veggie burger-the meatiness of seared clusters of maitake mushrooms gets an additional layer of umami with a miso glaze.
Author: Linda Shiue, MD
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
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 and far!
Author: Katie Marr
Author: Catherine McCord
Author: Alfred Portale
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
We've never met a riff on larb that we didn't like, including this vegetarian version, which forgoes the typical meat or fish for crispy shiitake mushrooms.
Author: Andy Baraghani
Author: Michael Tong