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shiitake mushrooms with young pecorino cheese
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Cooking
A roasted mushroom appetizer you can serve on a toothpick or mix into a salad
Julia Bainbridge
Cooking
There are so many types of mushrooms. Maitakes. Creminis. Chantarelles. But what are they? And how do we cook them?
Alex Delany
Culture
Culture
Dear BA Foodist: A lot of the hosts of holiday parties I've been invited to this year are requesting I bring a dish. I don't want to take anything fancy or expensive. Any suggestions?
Andrew Knowlton
Culture
Maria Helm Sinskey
Amy Albert
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
techniques
Cooking
Shopping
Plus, it saves me time in the kitchen later.
Callie Sumlin
Cooking
This do-ahead cocktail party appetizer gives you time to primp.
Bon Appétit
Cooking
Pistachio-cream sandwich cookies and a meaty pork scaloppine are among the restaurant recipes our readers want to cook at home this month.
Belle Cushing
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
For when your fridge is nearly empty, and you’re running on zero patience.
Maddy Sweitzer-Lamme
techniques
Crackers are nice, crusty bread is great—but sometimes you need the crunch, the grease, the caloric abandon that is a cheese and potato chip combo.
Tia Keenan
Culture
We gave you a sneak peek at three photos taken of recipes from Uchi, The Cookbook. You voted for your favorite, and now we're ready to reveal the winning recipe: Shiitake Bacon.
Julia Bainbridge
Cooking
From a cilantro martini to pimiento grilled cheese, readers requested some out-of-the-box recipes from their favorite restaurants
Danielle Walsh
techniques
Cooking
Making cheesesteaks at home doesn’t require any fancy moves—only the willingness to turn your kitchen into a South Philly hoagie shop.
Chris Morocco
Meryl Rothstein gets her hands dirty learning the art of the burrata mozzarella from a master
Meryl Rothstein
Culture
The Bon Appétit Test Kitchen
techniques
Avoid soggy, gray, rubbery mushrooms by avoiding these common mistakes. Crispy and golden 'shrooms, here you come!
Rochelle Bilow
Lifestyle
We challenged nutritionist Tricia Williams to revamp this classic after-school snack as a wholesome treat
Danielle Walsh
Cooking
These on-the-go cheeses will fit it with your Very Sophisticated Grown-Up Lunch.
Tia Keenan