Mushroom

For the full effect, enjoy over a bed of rice with a pint of cold beer.

This cabbage pasta with mushrooms and kielbasa is a classic for good reason.

A buttery lattice dough enrobes mushrooms, herbs, and speck.

This remix of an American classic is creamy and ribboned with fresh vegetables, but the real star is the paprika-scented fried onions.

This comforting, savory rice porridge is the ideal day-after-Thanksgiving dish.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.

This creamy mushroom lasagna recipe keeps things relatively simple so the mushrooms can truly shine.

This quintessential Haitian rice dish is named for the djon djon mushroom, which grows in the north of Haiti, but you can use djon djon bouillon cubes instead.

A pot roast so good you have to pull your kid out of school early, just to make sure it gets into the oven in enough time to cook. Now that's an endorsement.

These Vietnamese rice noodle rolls, or bánh cuốn, get filled with roasted pumpkin and sautéed vegetables.

Yes, you can make shatteringly crispy imperial rolls by blasting them with heat in the oven or an air fryer.

Sumac, lemon, mint, and sesame give an upgrade to humble ground chicken in this chicken meatballs recipe.

This eggy breakfast bake is big enough to share.

A buttery stuffing of sautéed onions, prosciutto, breadcrumbs, and Parmesan brings big flavor to this recipe for portobello mushrooms.

Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.

Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor. 

These mushroom quesadillas are stellar with homemade tortillas, but you can also use store-bought corn tortillas.

Chawanmushi, a Japanese savory, soupy custard, makes a wonderful first course, served either hot or cold.