In addition to the shiitake mushrooms called for here, look for morels, porcini or even button mushrooms, all of which are available during late spring early summer months.
This side dish is flavorful enough to also serve as a main course.
With a heap of fresh produce and creamy sauce, this one-pot pasta endures for a reason.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
For the full effect, enjoy over a bed of rice with a pint of cold beer.