Mushroom

It's okay: Basic cooking mistakes happen. Even with mushrooms.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.

Treat this beef pot pie as a weekend project (quick it’s not) and your Sunday supper will be off the charts.

Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

Congee, a savory rice porridge, works for any meal. For a vegetarian version of this recipe, skip the chicken and use vegetable broth instead.

Not into kale? Use chard or another hearty green instead.

What’s vadouvan, you ask? It’s just one of our new favorite exotic spice blends, a French-Indian formula that includes onion, shallots, and garlic added to a currylike mix.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series.

Swap in veggie stock and make all your vegetarian relations happy.

An interview with Ilsa the truffle-hunting dog (and her trainer) proves that you, too, can train your pooch to search for truffles.

A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.

The intensely flavored soffritto is the foundation of this rich pasta; double the ingredients and freeze half for next time.

“Acid and texture are the most important things,” says chef Eli Kulp, High Street on Market, Philadelphia. His hearty vegetarian breakfast sandwich—with its mix of marinated mushrooms, soft eggs, melted cheese, and a buttery toasted roll—proves his point.

Now that truffles are grown everywhere from Oregon to Namibia, what does it mean for American chefs, not to mention European truffle barons?

The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.

From stews to scrambles, mushrooms bring depth and body to a myriad of dishes. But when you're sautéing them, be wary of these 4 common mistakes.

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

Maitake mushrooms are a tasty addition to this meatless meal. Cooking them until they are crisp around the edges will give them a delicate crunch.

Six ways to prepare maitake mushrooms—in all their wild, frilly, feathery glory