Author: Suzanne Goin
Author: Michael Mina
Author: Rick Rodgers
A splash of cream is the secret to achieving an indulgent, delicious pasta sauce on a weeknight.
Author: Bon Appétit Test Kitchen
Author: Tony Litwinko
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
Author: Bon Appétit Test Kitchen
This dish is a tasty, rich combination of portobello mushrooms, veggies, and rice with wine broth, with a consistency reminiscent of risotto or stew. Perfect for a cool weather weeknight dinner! Also great...
Author: Jill R
This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.
Author: Katherine Sacks
Author: Gina Marie Miraglia Eriquez
Author: Diane Rossen Worthington
Author: Anne Willan
Author: Molly Stevens
Replacing full-fat coconut milk with a light version reduces fat, not flavor.
Author: Georgia Downard
This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.
Author: Dorie Greenspan
If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the...
Author: Katherine & Ryan Harvey
Author: Kay Chun
Author: Rick Tramonto
Author: Melissa Hamilton
Author: Betty Rosbottom
Author: Marielle Ainsworth
Author: Wendy Popp
Author: Bonnie Wilkens Metully
Author: Andrea Albin
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."
Author: Mindy Fox
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.
Author: Chris Morocco
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too...
Author: Claire Saffitz
Author: Abigail Kirsch