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recipes 2006 01 tagliatelle with mushrooms peas and truffle oil
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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
Shopping
Sweet-and-sour braised chicken thighs, our favorite vegan tacos, ginger-garlic cod, and more
Bon Appétit Staff & Contributors
Cooking
On this episode of Dinner SOS, Chris, Leetal, and Ron guide Kaylee in how to cook with a tagine.
Bon Appétit Staff & Contributors
Cooking
Simple and streamlined, fast and flavorful, good hot or cold or frozen, and best enjoyed…pantsless?
Susan Kim
Cooking
Food director Carla Lalli Music shares tips and tricks for her favorite mushroom and prosciutto pasta in her weekly newsletter.
Carla Lalli Music
Cooking
When life is chaotic, your tacos should be simple.
Shilpa Uskokovic
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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
You requested a mushroom main dish: We delivered.
Rochelle Bilow
techniques
Your oven is about to do a happy dance...if that were possible.
Sam Kim
Cooking
Sugar snap peas are so tender and fresh this time of the year, we like ‘em raw with a tangy, creamy dressing.
Carla Lalli Music
Cooking
Say good-bye to the canned stuff forever.
Alyse Whitney
Cooking
Like a glazed rhubarb cake and saucy roasted cauliflower.
The Bon Appétit Staff
Cooking
End-of-summer produce is bountiful and cheap at the farmers' market. Make the most of it.
Alyse Whitney
Cooking
Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
Shopping
Plus, it saves me time in the kitchen later.
Callie Sumlin
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Cooking
BONUS: Cabbage slaw to snack on while cooking.
Rachel Karten
Cooking
Put down that bowl of hot water.
Ashley Mason
Cooking
From pesto and soup to couscous and mashed potatoes, here are 10 ways to use frozen peas
Teri Tsang Barrett
Cooking
Last night Bon Appetit Senior Food Editor Sarah Tenaglia dropped by FOX's Hell's Kitchen as a judge of the "entree salads" challenge. Get the winning recipe here.
Emily Fleischaker
Culture
In our 'What People Are Cooking' column, see how our recipes turned out in other cooks' kitchens. This week, Tagliatelle with Fresh Corn Pesto.
Katherine Kims
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
The lightning-fast weeknight dinner that doubles as meal prep—and is an excuse to stuff things into tortillas.
Alyse Whitney
Cooking
This savory galette is everything you need leading up to the holidays.
Carla Lalli Music