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magazine arctic char with white beans wild mushrooms and oven dried tomatoes
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Cooking
Like masa pancakes and miso-glazed eggplant grain bowls.
The Bon Appétit Staff
Culture
You requested a mushroom main dish: We delivered.
Rochelle Bilow
Culture
Turn a can of beans into a hearty, healthy dinner in minutes.
Jordan Schaefer
Cooking
Food director Carla Lalli Music shares tips and tricks for her favorite mushroom and prosciutto pasta in her weekly newsletter.
Carla Lalli Music
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Mushrooms."
Julia Bainbridge
test-kitchen
When all you want is a bowl of creamy pasta, adding a pile of golden-brown mushrooms makes it feel virtuous.
Elizabeth Jaime
Cooking
Give these underrated beans some love.
Alex Delany
sponsored
What if one ingredient added texture, nutrition, and an umami depth of flavor to nearly every dish you can think of? What if that food was meat-, gluten-, and dairy-free? This fairy dust magic is not hypothetical: Indeed, it’s none other than the humble mushroom.
Mushroom Council
Culture
Because these ones are served with garlicky shrimp
Joanna Sciarrino
techniques
If words like “humble” and “homey” come to mind when you think about beans, this primer will change your tune. Whether tumbled with citrus, roasted with sausage, or stewed with all that is bright and green, these are winter’s stealth powerhouses.
Carey Polis
Cooking
You never get tired of pizza. You’ll never get tired of Pizza Beans.
Ali Slagle
Cooking
The anchovy-garlic-lemon sauce has never let me down.
Alex Beggs
Cooking
They’re even more versatile than my favorite white T-shirt.
Carla Lalli Music
Cooking
Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
Alex Beggs
Cooking
Say good-bye to the canned stuff forever.
Alyse Whitney
Cooking
Mushroom lovers, rejoice. Mushrooms skeptics, open your minds.
Bettina Makalintal
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Cherry Tomato Recipe."
Julia Bainbridge
Cooking
This savory galette is everything you need leading up to the holidays.
Carla Lalli Music
techniques
Avoid soggy, gray, rubbery mushrooms by avoiding these common mistakes. Crispy and golden 'shrooms, here you come!
Rochelle Bilow
techniques
Dried beans are more cost-effective and tastier than the canned variety—here's how to cook 'em right.
Rochelle Bilow
Cooking
Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
Cooking
They're smoky, salty, and ready to be sprinkled on everything.
Alyse Whitney
test-kitchen
Sure, beans are the start to a humble meal. But they can also be luxurious and quite elegant, explains chef Jonathon Sawyer
Julia Kramer