I added a flourish of shredded Parmesan and sprinkle of dried thyme on top of this Stuffed Shiitake (Dip) to complete it's transformation from flop to yum. Improvisation is an underrated cooking skill ...

Shiitake mushrooms have become a mealtime MVP—they're packed with nutrients and have a great, meaty texture that makes them the perfect meat substitute in many dishes. Whether you use fresh or ...

If miso soup and sushi are all that come to mind when you think of Japanese cuisine, it’s time to step away from the takeout California rolls and pick up a santoku bocho (all-purpose Japanese knife).

Searing a steak or a chop in a skillet and then finishing it in the oven is one of those professional chef techniques that deserves to be more widely embraced. Home cooks avoid it because the two-step ...

Sweet corn kernels take two different forms in these crispy cakes. Half the corn is pureed into the batter; the other half is sautéed with shiitake and onion to give the fritters crunch. More Corn ...

This early-summer side dish is based on a recipe from Jean-Georges Vongerichten's New York restaurant Perry Street, where the cooks top it with a runny poached egg. At the pig roast, Vongerichten ...

Hakurei turnips taste similar to mild radishes and pair well with mushrooms. (Recipe Credit: Aube Giroux from Kitchen Vignettes). In a skillet, warm 2 Tbsp of the light sesame oil over medium heat.

Part stir-fry, part stew, this aromatic, hearty dish draws flavor and texture from shiitake mushrooms, bok choy and Chinese five-spice powder: a blend of cinnamon, star anise, ginger, anise and cloves ...

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There are numerous types of mushrooms, each with unique flavor and texture characteristics. Shiitake mushrooms are from Asia, featuring a classic bulbous brown cap and a thinner, edible stem. Their ...

Mushrooms are having a moment, whether it’s the recent documentary “Fantastic Fungi” or their newfound trendiness as a vegan leather. September is National Mushroom Month, but because of mushrooms’ ...