One chef shares his favorite restaurant dish.
Best enjoyed while wearing a cowboy hat.
We won't believe you don't like mushrooms until you try these.
A bright, buttery way to welcome spring.
An impure kasha varnishkes.
Get cheese in every bite, without weighing anything down.
For those times you need a big bear hug of a meal (that doesn't skimp on the butter).
Vincisgrassi is special in so many ways.
Whether foraged or bought, your mushrooms will shine in these recipes.
And keeps mushroom stems out of the compost bin
How to use crêpes—like pasta!—the Tuscan way
And make the winning Sherried Mushroom Clafoutis
We get asked all the time: What do you cook at home? Here's a little inspiration from the Food52 team.
Fortified stock plus chopped and sautéed mushroom caps equals an elegant weeknight dinner.
Mushrooms, cooked low and slow in the oven, turn into vegan flavor bombs.
We've heard a lot about Merrill's mom, but what about Merrill's dad? In honor of Father's Day, Merrill shares the story of her dad's specialty: the Tuna Pea Wiggle.
Stem your waste of mushroom stems.
Every Monday and Wednesday, we announce a new Wildcard Winner. It's a recipe that may not have won—or even been entered in—a contest, but that we know, love, and can't keep to ourselves. Every other Saturday, we'll review our most recent favorites.
A simple pasta dish that gives you everything you deserve after a long day -- pasta and a creamy mushroom sauce.
Pair the high with the low.
Have your cake, and dinner, too.