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magazine chanterelle rillettes
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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.
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Had a "meh" day? This fricassee of chanterelles is exactly what you need.
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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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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.
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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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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.
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Articles
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Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Culture
Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
Culture
Eight years into my tenure as editor in chief, things look very different than they used to.
Adam Rapoport
Lifestyle
Culture
Sorry truffles, you've been out-classed
Sam Dean
Culture
The wellness magazine debuts this month. It's not 100% about mud.
Neha Prakash
Videos
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Today, one of NYC’s best Italian chefs, Angie Rito, demonstrates how she cooks the perfect chicken parmesan. As co-founder of Don Angie and San Sabino, Rito has mastered the art of Italian fine dining, but even top chefs still love the classic dishes easily made at home.
Learn more about chef Angie Rito's chicken parm dos and don't here
Learn more about chef Angie Rito's chicken parm dos and don't here
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Produced by Bon Appétit with Campbell's® | Join Christina Chaey as she makes creamy lasagna. Layers of lush goodness mixed with your favorite all-star roster of butter-sauteed crimini, miatake, chantrelle and king trumpet mushrooms to warm your heart and soul.
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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Molly from the BA Test Kitchen is showing us her secret to feeding a crowd fast. (First step: get a lot of eggs. A lot.)
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Bon Appétit joins Taylor Falco, Chef de Cuisine at NYC’s Rolo’s, to make their wood-fired lasagna. Featured on the Bib Gourmand list from the Michelin Guide, Rolo’s puts their unique spin on traditional New York cuisine—including this Bologna-inspired lasagna. After all, there’s a reason Rolo’s is touted as one of Jeremy Allen White’s favorite spots in New York City.
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“Brigaid is a company that hires professional chefs to work in school kitchens. We get to work with real ingredients and limit the amount of processed food that kids get on a daily basis.” Today, Bon Appétit spends a day on the line with Chef Persefoni Vordokas, a Brigaid program chef at Dream Charter School.