Author: James Beard
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Author: Maggie Ruggiero
Author: Sachie Nomura
This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
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: Shirley Cheng
Author: Wendy Popp
Author: Betty Rosbottom
Author: Lillian Chou
This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton...
Author: Lillian Chou
Author: Michael Mina
Author: Molly Stevens
Author: David Downie
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Author: Maria Helm Sinskey
Author: Marcia Munson
Supermarkets would have you believe it's always mushroom season. It is-for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth...
Author: Andy Baraghani
Author: Maura Chamberlain
Author: Anne Stiles Quatrano
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: Stuart Faber