Author: Randi Landriz
Author: Bon Appétit Test Kitchen
Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
Author: Molly Stevens
Author: Sean Rembold
Author: Bill McKibben
Author: Diana Yen
Author: Bruce Aidells
This quick stroganoff recipe is creamy, light and cooks in the time it takes to do the rice.
Author: Jamie Oliver
Author: Susan Fallom
Author: Maggie Ruggiero
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
Author: Gordon Hamersley
Author: Emeril Lagasse
Hearty Instant Pot® stew that substitutes beef with mushrooms. I used peas and lima beans from my freezer. You could use just about anything. I used red beans for protein.
Author: DaveMD
Steam these soup dumplings in batches and eat them when they're at their best-hot out of the steamer.
Author: Anita Lo
Author: Paul Grimes
Author: Leon E. Soniat Jr.
These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro, yogurt, and lime juice makes the perfect dipping...
Author: Katherine Sacks
Author: Peggy Markel
Author: Andy Harris & Georgie Socratous
These veggie patties are streamlined enough for a weeknight dinner, packed with protein, and deeply savory thanks to mushrooms and mellow white miso.
Author: Chris Morocco
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 at home, I want it to be as close as possible to...
Author: Jessica Murnane
Author: Melissa Hamilton
Author: Melissa Roberts
This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftovers, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas...
Author: Selma Brown Morrow