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magazine penne with shrimp and morel mushrooms
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This penne recipe is packed with mushrooms and shrimp. Make it in the springtime when morel mushrooms are in season.
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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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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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To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.
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Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Cooking
How to buy, store, and cook morel mushrooms, in season in March.
Rochelle Bilow
Culture
Bon Appétit Test Kitchen
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Mushrooms."
Julia Bainbridge
Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Julia Kramer finds out what happens when you've never made lobster before, and then you try a recipe created in 1978.
Julia Kramer
Videos
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Chef Marvin Matherne has made over a million shrimp po-boys at Guy’s Po-Boys in New Orleans, and today he joins Bon Appétit to show you how to make this iconic sandwich. From Gulf shrimp and corn flour batter to one-day French bread and the traditional “dress” of lettuce, tomato, pickle, and Blue Plate mayo, this is how an authentic New Orleans po-boy sandwich is really made.
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We sent Elazar Sontag, Restaurant Editor for Bon Appétit, on a mission to find the best Philly Cheesesteak in Philadelphia. The most famous sandwich in Philly, cheesesteaks comprise thinly sliced beef and melted cheese on a long hoagie roll–join Sontag as he eats 19 of the city’s most recommended cheesesteaks in a single day to crown a winner.
Director: Ian Stroud
Director of Photography: Kevin Dynia
Editor: Kristopher Knight
Host: Elazar Sontag
Director of Culinary Production: Kelly Janke
Creative Producer: Christie Garcia
Line Producer: Joe Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Camera Operator: Rob Marish
Assistant Camera: Eli Martine
Audio Engineer: Andy Wenrich
Production Assistant: Caleb Clark
Staff Editorial Consultant: Ryan Harrington
Researcher: Madeline Scheier
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Animation: Lea Kichler
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming : Jon Wise
VP, Head of Video: June Kim
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes mushroom carbonara. Mushrooms aren't exactly a substitute for the guanciale or pancetta that you would normally have in carbonara, but they bring their own deep flavor to the dish.
Check out the recipe here: https://weightloss-tricks.today/recipe/mushroom-carbonara%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-fGiLaV iGDxYx SummaryCollectionGridSummaryItem-ilztYA eLmdvd ad ad--read-more">
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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.)
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How to make a frittata with mushrooms, leeks, and fontina cheese.