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magazine chanterelle rillettes
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(34)
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To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.
3.7
(3.67)
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3.4
(3.43)
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Had a "meh" day? This fricassee of chanterelles is exactly what you need.
4.0
(4.12)
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Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.
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(5)
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This loaded ricotta and mushroom toast becomes full-blown comfort food thanks to a ladle-full of umami-forward broth on the bottom of the bowl.
5.0
(5)
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Pomegranate spritzers, chile-cucumber agua frescas, blood orange shrubs, and more drinks with zero alcohol, but a lot of spirit.
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4.4
(4.36)
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Classic Italian risotto gets a fresh fall twist with the addition of naturally sweet butternut squash and earthy mushrooms.
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Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
5.0
(5)
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5.0
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Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.
4.3
(4.34)
4.0
(4.22)
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Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.
4.0
(4.01)
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A selection of photos from the book "Katz's: Autobiography of a Delicatessen," plus an interview with the photographer, Baldomero Fernandez
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The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
5.0
(5)
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5.0
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Lillet softens the punch of the other spirits in this entry-level martini. Play with the ratios and add a splash more of Lillet if you prefer.
5.0
(4.9)
5.0
(5)