Asparagus is often thought as a vegetable that requires delicate seasoning, but this hearty stir-fry proves that notion wrong. The sweet, heady sauce is essentially the same sauce called for in Water Spinach Stir-Fried with Garlic (page 179), but the addition of meaty shiitake mushrooms produces a more robust dish. Prepare this easy stir-fry during springtime when asparagus is at the height of its season, or substitute 1 1/4 pounds green beans or long beans other times of the year. Be sure to use high-quality dried mushrooms, and don’t skimp on the soaking time, or they won’t develop their naturally full flavor or velvety texture.
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.