Morels are to spring what tomatoes are to summer: they epitomize the season. Their spongy texture and funny pine-cone shape give these wild mushrooms unmistakable personality. In order not to mask their delicious earthy flavor, morels are best when prepared simply. In a French kitchen, morels are often cooked with cream. And as with so many traditional pairings, when you taste the combination you understand why it’s a classic. Here the morel ragoût is bound with a little cream, spooned over toasted slices of brioche, and topped with dollops of crème fraîche. The soft herbs are left whole; when you bite into them you get a big burst of flavor.
As energizing as an energy bar, with a much simpler ingredient list.
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.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.