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mushroom soup with hazelnut gremolata
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Cooking
Say good-bye to the canned stuff forever.
Alyse Whitney
Culture
The Bon Appétit Test Kitchen
Cooking
It’s quick and healthy, and this recipe will teach you how easy it is to make a puréed vegetable soup.
Christina Chaey
Cooking
This savory galette is everything you need leading up to the holidays.
Carla Lalli Music
Lifestyle
From classic Italian amari to a new-school coffee liqueur, we love ending big meals with these bottles.
Bon Appétit Staff & Contributors
Culture
You voted for your favorite photo from Simple Asian Meals. Now we'll reveal the recipe!
Julia Bainbridge
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
A roundup of food news from around the Internet on September 17, 2014.
Rochelle Bilow
Cooking
And it's not just for brunch anymore
Amanda Shapiro
Cooking
Have 30 minutes? Then this soup is yours.
Claire Saffitz
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
Restaurants
This earthy savory ingredient wasn't something we ever expected in a dessert, but that's one of the many reasons we love this one so much.
Elyssa Goldberg
Cooking
Meet (and memorize) the Lil' Ripper.
Alex Delany
Cooking
We're talking layers of flavor without homemade stock and all-day prep.
Andy Baraghani
Culture
A roundup of the best food news from the internet on November 25, 2013
Dan Piepenbring
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
Cooking
Melty cheese. Roasty, toasty veg. Shallot-garlic cream…what’s not to love?
Jill Baughman
Culture
You requested a mushroom main dish: We delivered.
Rochelle Bilow
Cooking
Or cheese, or milk, or half-and-half.
Antara Sinha
Cooking
Because you've been staring down that same bag of spinach for five days.
Caroline Lange
Cooking
Add it to soups, beans, sauces, braises, and baked goods—or sprinkle it right onto your tongue.
Bettina Makalintal
Culture
Senior staff writer Alex Beggs talks about soup season, her love of garlicky condiments, and more in this week's newsletter.
Alex Beggs
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
With hazelnuts, herbs, and spicy onions, this recipe from Dan Kluger is roasted squash like you've never had it before.
Belle Cushing