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magazine mushroom soup with hazelnut gremolata

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Have You Ever Had <em>Real</em> Cream of Mushroom Soup?

Cooking

Have You Ever Had Real Cream of Mushroom Soup?

Say good-bye to the canned stuff forever.

Alyse Whitney

Shopping

My Favorite Magazine Is a Mushroom Catalog—Yes, You Heard That Right

Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.

Emily Wilson

Culture

What to Do with a Really, Really, Really Big Squash

Senior staff writer Alex Beggs talks about soup season, her love of garlicky condiments, and more in this week's newsletter.

Alex Beggs

Cooking

You Should Be Making Pie for Dinner

This savory galette is everything you need leading up to the holidays.

Carla Lalli Music

Cooking

Use the Saucy Glossy Technique for the Best Pasta

Food director Carla Lalli Music shares tips and tricks for her favorite mushroom and prosciutto pasta in her weekly newsletter.

Carla Lalli Music

Culture

Our Hazelnut Supply Is Looking Lean, Central Perk Is Real

A roundup of food news from around the Internet on September 17, 2014.

Rochelle Bilow

Cooking

This Butternut Squash Soup Is Preparing Me for a Week of Nonstop Eating

It’s quick and healthy, and this recipe will teach you how easy it is to make a puréed vegetable soup.

Christina Chaey

Cooking

Mushroom Stock Does What Meat Stock Could Never

Simple and streamlined, fast and flavorful, good hot or cold or frozen, and best enjoyed…pantsless?

Susan Kim

Cooking

Claire Makes Even Gourmet-ier Ferrero Rocher Hazelnut Chocolates

And she wants you to, too.

The Bon Appétit Staff

Cooking

This Week at BA: Butter-Basted Mushrooms and Cookie Feuds

Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.

Alex Beggs

Culture

Soups, Ranked

An arbitrary ranking of 16 soups. Some soups are bad. Some soups are good.

Alex Beggs

Cooking

Mushroom Powder Gets You Big Flavor in a (Literal) Pinch

Add it to soups, beans, sauces, braises, and baked goods—or sprinkle it right onto your tongue.

Bettina Makalintal

Culture

You Asked Us to Invent a Mushroom Dish—So We Did!

You requested a mushroom main dish: We delivered.

Rochelle Bilow

Cooking

This Lamb and Winter Squash Soup Is Warming, Spicy, Sweet, and Straight-Up Delicious

We're talking layers of flavor without homemade stock and all-day prep.

Andy Baraghani

Culture

Mushrooms Make Their Own Wind; Drinking Doesn't Make You Fat

A roundup of the best food news from the internet on November 25, 2013

Dan Piepenbring

Cooking

Butternut Squash Is Shaking Up Your Shakshuka Routine

And it's not just for brunch anymore

Amanda Shapiro

test-kitchen

A Creamy Mushroom Pasta for When Nothing Else Will Do

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

Elizabeth Jaime

Cooking

This 4-Ingredient Amaro Spritz Is Your Ultimate Pre-Dinner Drink

Meet (and memorize) the Lil' Ripper.

Alex Delany

Cooking

The Healthyish Chickpea Soup That, Yep, Still Has Sausage

Have 30 minutes? Then this soup is yours.

Claire Saffitz

Culture

Sumptuous Sour Soup (Say That 5 Times Fast)

You voted for your favorite photo from Simple Asian Meals. Now we'll reveal the recipe!

Julia Bainbridge

Add This Ingredient to Your Grocery List, Stat

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