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magazine three mushroom dressing with prosciutto
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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
Say good-bye to the canned stuff forever.
Alyse Whitney
Cooking
Pappardelle gets a lift from a lacing of prosciutto and a shower of fresh chives
Danielle Walsh
Cooking
Prosciutto inside, provolone outside, chicken in the middle. What more could you want?
Julia Bainbridge
Cooking
This do-ahead cocktail party appetizer gives you time to primp.
Bon Appétit
Culture
A woman after our own hearts
Guest
Cooking
Add it to soups, beans, sauces, braises, and baked goods—or sprinkle it right onto your tongue.
Bettina Makalintal
Cooking
On this episode of Dinner SOS, Chris and caller Leah take a trip to Mushroom Queens to help her feel less intimidated about cooking with mushrooms.
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
Cooking
Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
Alex Beggs
Cooking
Who doesn't need a bodysuit with red onions on it?
Hannah Sullivan
Culture
The Bon Appétit Test Kitchen
Culture
Serve these to your guests and save the cooking for later
Andrew Knowlton
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
Restaurants
Chef Frank Prisinzano shares his fungal bounty, freshly smuggled in from Piedmont. (Just don't tell Customs!)
Matt Duckor
Culture
The Bon Appétit Test Kitchen
Culture
You requested a mushroom main dish: We delivered.
Rochelle Bilow
Culture
When we relaunched the magazine this month, we asked you to cook the cover recipe and tell us what you thought.
Joanna Sciarrino
Cooking
This savory galette is everything you need leading up to the holidays.
Carla Lalli Music
Culture
Culture
See the stunning food-meets-fashion images from Italian photographer Fulvio Bonavia's book, "A Matter of Taste."
Michael Singer
Culture
The best cured meats in America, from Iowa prosciutto spread to Utah mocetta, and how to serve them to your guests
Andrew Knowlton
test-kitchen
Apparently BA readers really wanted to make our March cover Pimiento Mac and Cheese recipe (understandably), but some of you had trouble tracking down the peppadew peppers it called for.
Janet McCracken