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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
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.
Cooking
Add it to soups, beans, sauces, braises, and baked goods—or sprinkle it right onto your tongue.
Bettina Makalintal
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
Cooking
Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
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
Culture
A woman after our own hearts
Guest
Cooking
Simple and streamlined, fast and flavorful, good hot or cold or frozen, and best enjoyed…pantsless?
Susan Kim
Cooking
Mushroom lovers, rejoice. Mushrooms skeptics, open your minds.
Bettina Makalintal
Shopping
Plus, it saves me time in the kitchen later.
Callie Sumlin
Cooking
This savory galette is everything you need leading up to the holidays.
Carla Lalli Music
Cooking
Who doesn't need a bodysuit with red onions on it?
Hannah Sullivan
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Shopping
We looked into the enduring trend and why fashion keeps pulling inspiration from the food world.
Megan Wahn
Restaurants
Chef Frank Prisinzano shares his fungal bounty, freshly smuggled in from Piedmont. (Just don't tell Customs!)
Matt Duckor
Culture
Serve these to your guests and save the cooking for later
Andrew Knowlton
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Shopping
Plus, more celeb-backed food brands you need to know about—or do you?
Megan Wahn
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
Like a much, much, much easier version of ranch.
Emma Laperruque
Culture
The Bon Appétit Test Kitchen