In the spring we go to the farmers’ market for morels and in the fall for chanterelles. Either mushroom is wonderful in this dish, as are cremini, oysters, hen o’ the woods, trumpets, porcini, and portobellos. One cautionary note: Know your mushrooms, and never eat any that you pick yourself unless you are absolutely certain they’re edible. See Alice in Wonderland for the effects of eating the wrong mushrooms or speak to someone at your local emergency room for details.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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 dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.