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
Author: Maguy Le Coze
Author: Catherine McCord
Author: Jake Godby
Author: Deborah Briggs
Author: Hidekazu Tojo
Author: Chris Styler
Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein. But this dish is satisfying without it, too.
Author: Andy Baraghani
Just another attempt to sneak truffles into this cookbook one more time. The struggle is real.
Author: Julie Smolyansky
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: John T. Edge
Author: Sara Jenkins
Author: Harley Pasternak, M.Sc.
Author: Michael Tong
Featuring sweet potatoes and mushrooms roasted to crispy-edged perfection, plus a whipped feta-tahini sauce with lots of dill, this easy, comforting vegetarian dinner is perfect for fall. Use whatever...
Author: Anna Stockwell
Author: Deborah Schneider
Author: Midge Stark
Just three ingredients make for the most powerfully aromatic porcini mushroom cream soup, a master recipe from cooking legend Patricia Wells.
Author: Patricia Wells
Author: Ruth Cousineau
Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically...
Author: Alexandra Shytsman
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: Aran Goyoaga