My love affair with mushrooms started when I was a kid, when I would go wild-mushroom hunting with my father in the forests that surrounded my hometown of Mito. I still love their earthy, nutty taste, and the different textures found in different varieties. In fact, when you dine at my restaurant, you’ll see I use them in everything from appetizers to main courses. Mushroom ramen isn’t a dish you’ll typically see in a Japanese ramen shop, but I think the two ingredients work perfectly, especially accented with shungiku, which are tangy chrysanthemum leaves.
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.