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magazine fasteasyfresh quick sausage and mushroom lasagna
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4.0
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Love cottage cheese? You’ll love this lasagna. Hate cottage cheese? You’ll still love this lasagna.
5.0
(4.87)
Quick
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Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.
4.6
(4.56)
4.0
(3.81)
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Layers of ragù and béchamel are all that’s right in this world.
4.4
(4.44)
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4.0
(3.97)
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That can of pumpkin purée in your cabinet is for more than just pie.
4.0
(4)
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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
(4.92)
Quick
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Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
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Easy
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Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: “homemade” pizza night.
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Easy
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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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Articles
(165)
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Cooking
Also it's addictive. Just a warning.
Bon Appétit
Culture
Bon Appétit
Shopping
It’s made of mushrooms!
Ali Francis
Culture
The Bon Appétit Test Kitchen
Culture
The Bon Appétit Test Kitchen
Videos
(162)
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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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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.
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Produced by Bon Appétit for Element Hotels | Meet Carla's favorite pasta recipe to make for her family and friends.
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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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Bon Appétit’s Chris Morocco is in the test kitchen to recreate his 2018 best lasagna recipe for half the cost. Using smart ingredient swaps, Chris transforms his recipe into a more budget-friendly dinner that pleases a crowd, fights inflation, and is rich, cheesy and packed with flavour.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes meatball subs! We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Check out the recipe here: https://weightloss-tricks.today/recipe/sausage-meatball-sandwiches