It's easy to forget about mushrooms, especially in the winter. Nestled in an unassuming and often lacking section of the produce aisle, mushrooms don't exactly call out your name when bigger, more colorful things are having their moment. But mushrooms are magical. Adored by vegetarians, approved by meat lovers, and often the ingredient that saves a dish, mushrooms elevate a recipe from good to good. They're hearty, versatile, and filling, and do just as well stuffed with sausage as they do made into a gravy, tossed with garlicky pasta, or smothered with spinach and cream. Convinced? Go forth -- your grocery list needs updating.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).