This is a great vegetarian sauce, very complex and satisfying. It’s excellent for pasta, baked in a lasagna or polenta pasticciata, cooked into risotto or as a condiment for grilled steak or fish. The mushrooms you can buy at the supermarket will make a fine sauce; if you have fresh wild mushrooms it will be even better. In either case, dried porcini provide a key element in this sauce (and many others). On using dried porcini, see box on facing page.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.