This authentic Cantonese version of chow mein features fresh egg noodles, which are fried into a cake that softens slightly when topped with a meat and vegetable sauce. Be careful not to mistake wonton...
Author: Lillian Chou
Author: Betty Rosbottom
Author: Eileen M. Watson
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
Author: Molly Stevens
Author: Wendy Popp
Supermarkets would have you believe it's always mushroom season. It is-for white buttons, maybe. But the first cool fall days bring feathery maitakes, meaty oysters, and other flavorful varieties worth...
Author: Andy Baraghani
Author: Maria Helm Sinskey
Author: Sachie Nomura
Author: Marcia Munson
Author: Shirley Cheng
This easy turkey tetrazzini recipe is the perfect way to enjoy leftover Thanksgiving turkey.
Author: Michael Mina
Smothering-that is, braising-both tenderizes the pork shoulder chops and concentrates the flavor of the sauce.
Author: Ruth Cousineau
Author: Mark Taylor
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Author: Maggie Ruggiero
Author: Maura Chamberlain
Author: Lillian Chou
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."
Author: Mindy Fox
Author: Stuart Faber
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Author: Deb Perelman
Author: Kay Chun
Author: Joan Brett
This hearty, vegetarian mixed-mushroom ragout (also know as ragù) gets a boost of earthy flavor from umami-packed tomato and miso pastes.
Author: Katherine Sacks