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shiitake mushrooms with young pecorino cheese
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Recipes
(44)
Easy
Recipes
Marinate thinly-sliced mushrooms to create a simple, fresh salad.
4.5
(4.5)
Recipes
A recipe that marries the best of a plush focaccia with the cheesy flavors of a pasta favorite.
5.0
(5)
Vegan
Recipes
The high notes of these umami-laden noodles from Lara Lee, the author of Coconut and Sambal, are caramelized shiitake mushrooms.
4.0
(4.23)
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)
Easy
Recipes
This retro American pimiento cheese ball takes minutes to prepare, can be made ahead, and transports well if needed, making it the ideal customizable party app.
5.0
(5)
Recipes
Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped with a bright arugula salad and pickled red onions after it’s baked.
5.0
(5)
Quick
Recipes
The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.
4.0
(4.24)
Quick
Recipes
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)
Quick
Recipes
These glazed dried shiitake mushrooms are addicting. You've been forewarned.
4.0
(4)
Recipes
Briny, puckery, and buttery, piccata is too delicious to reserve for chicken.
5.0
(4.9)
Articles
(80)
Cooking
A roasted mushroom appetizer you can serve on a toothpick or mix into a salad
Julia Bainbridge
Cooking
There are so many types of mushrooms. Maitakes. Creminis. Chantarelles. But what are they? And how do we cook them?
Alex Delany
Shopping
Plus, it saves me time in the kitchen later.
Callie Sumlin
Cooking
For when your fridge is nearly empty, and you’re running on zero patience.
Maddy Sweitzer-Lamme
Culture
Cooking
Food director Carla Lalli Music shares tips and tricks for her favorite mushroom and prosciutto pasta in her weekly newsletter.
Carla Lalli Music
Videos
(219)
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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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Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or "pasta filata") cheeses all begin with a curd - heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you've ever wanted to try your hand at homemade cheese, Rynn will get you on your way in no time.
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How to make a frittata with mushrooms, leeks, and fontina cheese.
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This creamy mushroom carbonara is a must try!
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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 Molly Baz in the Bon Appétit Test Kitchen as she makes adult macaroni & cheese! It's just about as easy as opening one of those little boxes of shells and powdered sauce—and a whole lot more delicious. Our super-quick stovetop mac and cheese borrows from the method for a classic cacio e pepe pasta, but with a bit of milk to make it extra creamy. No béchamel, no baking, just pure dairy-on-carbs joy.
Check out the recipe here: https://weightloss-tricks.today/recipe/adult-mac-and-cheese%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">