Mushroom

Avoid soggy, gray, rubbery mushrooms by avoiding these common mistakes. Crispy and golden 'shrooms, here you come!

When all you want is a bowl of creamy pasta, adding a pile of golden-brown mushrooms makes it feel virtuous.

The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!

Here's what most people screw up when attempting a chocolate truffles recipe at home.

Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.

Every culture has a tradition of one-pot meals, and Japan’s donabe happens to be one of the tastiest and most elegant ones on the planet. The word refers both to warming combinations of simmered-together ingredients and to the beautiful earthenware pot they’re traditionally cooked in (we love the gorgeous mushi nabe from Nagatani-en). And while most one-pots are long-cooked, our favorite donabes are kitchen-sink compositions that are ready in minutes. In this particular recipe, chicken, seafood,.…

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

This earthy savory ingredient wasn't something we ever expected in a dessert, but that's one of the many reasons we love this one so much.

Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.

Brad Leone, the BA test kitchen manager, spills the details on his trip to Italy and the truffles he met along the way.

The best Thanksgiving sides are fresh, fuss-free, make-ahead—and don't compete with your beloved green bean casserole for table space.

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

Sleeper hit right here: Mushrooms, hearty greens, and a buttery pie crust. This savory galette is about to become your new favorite fall dinner.

Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. 

Listen, this dish is indulgent and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)

If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.

Check your authenticity meter at the door. This ramen isn’t traditional, but it sure is speedy, and delicious.

Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.

How's San Francisco’s Far West Fungi came to sell mushrooms inside the Ferry Building.

At L.A.'s Chi Spacca, chef Chad Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too: Here is his go-to basic brine recipe.

To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

Babylonstoren’s chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.