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magazine fasteasyfresh tortellini with porcini mushroom sauce
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Refrigerated tortellini is the perfect weeknight-meets-fancy-dinner. Here, a simple sauce of browned butter, garlic, lemon, and dill makes the pasta shine.
4.7
(4.67)
Quick
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Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
4.0
(4)
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4.0
(3.79)
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This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.
4.0
(4.13)
Vegan
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Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
3.3
(3.26)
Quick
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A silky, balanced, cling-to-the-pasta tomato sauce with little to get in the way.
4.7
(4.67)
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.
4.5
(4.54)
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
Quick
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Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy weeknight dinner.
4.4
(4.38)
Recipes
No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.
4.0
(3.9)
Quick
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This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
5.0
(5)
Easy
Recipes
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)
Articles
(135)
Shopping
Plus, it saves me time in the kitchen later.
Callie Sumlin
Cooking
Like zucchini risotto and double-tomato focaccia.
The Bon Appétit Staff
Cooking
I’ll slather this vibrant, smoky-spicy magic on just about everything.
Jesse Sparks
Culture
There's nothing dainty about the Tortellini with Italian Sausage, Fennel, and Mushrooms recipe from our December issue. With spicy pork sausage, sweet fennel, and meaty crimini mushrooms scattered atop a healthy serving of cheese-filled tortellini, one plateful should satisfy even the biggest of appetites.
Joanna Sciarrino
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
test-kitchen
In our May issue travel essay on Emilia-Romagna, David Downie writes, "This region is the proverbial land of plenty, where people perch on mountains of grated...
Hunter Lewis
Videos
(336)
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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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Join Brad Leone, Zaynab Issa, Kendra Vaculin, Shilpa Uskokovic, Chris Morocco, and Rachel Gurjar in the Bon Appétit Test Kitchen as they each reveal the go-to ingredient they reach for when their recipes needs a spicy kick.
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Join pro chefs Brad Leone, Tiana Gee, Chris Morocco, Harold Villarosa, DeVonn Francis, and Kendra Vaculin as they pull back the curtain and reveal their secret weapon recipe ingredients from the Bon Appétit Test Kitchen. Learn how they incorporate these spice blends and flavor building bases into their favorite recipes and why, maybe picking up a bit of inspiration for your own creations along the way.
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When you buy something through our retail links, we earn an affiliate commission.
Eager to try these secret weapons for yourself? Shop for them here!
Mang Tomas All Purpose Sauce https://amzn.to/3hBHz2Q
Za'atar by Z&Z https://amzn.to/35mZkAG
Lee Kum Kee Black Bean Garlic Sauce https://amzn.to/3MlVQyM
Red Boat Premium Fish Sauce https://amzn.to/3HCjQKv
(Similar) Tamarind Concentrate https://amzn.to/3MhiVTj
Acid League Garden Heat Living Vinegar https://amzn.to/3MmEMJd
When you buy something through our retail links, we earn an affiliate commission.
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Bon Appétit Test Kitchen Manager Brad Leone is back for episode 41 of “It’s Alive,” and this time he's deep in the woods of Washington foraging for porcini mushrooms with his fungus friends, Colin and Andrew.
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This creamy mushroom carbonara is a must try!
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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.)