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magazine ricotta gnocchi with mushrooms and marjoram
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Cooking
If you've never made homemade pasta before, start here.
Sarah Jampel
Cooking
Food director Carla Lalli Music shares tips and tricks for her favorite mushroom and prosciutto pasta in her weekly newsletter.
Carla Lalli Music
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Cooking
A fuss-free, sheet-pan dinner is reliably within reach.
Hana Asbrink
techniques
Watch and learn how to make one of our favorite spring dishes of all time.
Mallory Stuchin
Gnocchi gets tossed with asparagus, morel mushrooms, and peas in this springtime dish.
Rochelle Bilow
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Recipe with Fresh Ricotta."
Julia Bainbridge
Shopping
Plus, it saves me time in the kitchen later.
Callie Sumlin
Cooking
Then you're probably looking for new ways to make use of this wonderful cheese. Well, we've got 12 great ideas for you, from dips to desserts
Teri Tsang Barrett
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
Cooking
Cheesy, squash-y, mushroom-y, DELICIOUS
Danielle Walsh
Culture
Portland chef Jenn Louis came by the BA test kitchen to drop some serious Italian-dumpling knowledge on our plates
Sam Dean
Cooking
Lemony ricotta. Marinated veg. Crunchy hazelnuts. It’s how I want to eat everything now.
Alyse Whitney
Cooking
5 things to do with that leftover ricotta sitting in your fridge
Alex Delany
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
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Cooking
Sage and brown butter? On crispy gnocchi? Tell me more.
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
techniques
A step-by-step guide to making agnolotti filled with puréed butternut squash.
Cooking
Like masa pancakes and miso-glazed eggplant grain bowls.
The Bon Appétit Staff
Culture
The Bon Appétit Test Kitchen
Cooking
Say good-bye to the canned stuff forever.
Alyse Whitney
Culture
Two great new recipes, one great old one, and Jennifer Lawrence’s…wedding registry?
Alex Beggs
sponsored
Sponsored: In the city of old-school haute cuisine, the 11th arrondissement's La Cave de l'Insolites uses organic ingredients in its array of delicious and visually stunning dishes.
Edward Jones