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).

A plant-forward feast, enhanced by an egg, this mushroom salad with a cured egg yolk is by chef Eric Brach of Miles, the Prince restaurant.

The well-seasoned stuffing of sauteed shiitake mushrooms and kale is as flavorful as any meaty filling. The addition of turmeric in the wrapper dough complements those flavors and also helps the ...

We're kicking off the CURE Recipe Swap with reader Tricia K.’s recipe for Shiitake Mushrooms and Kale Over Smashed White Beans, a hearty meatless meal that’s packed with flavor and nutrients. Recently ...

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy. Alison Carroll, ...

Heat a stove-top grill on high. Spray it with vegetable oil spray. Mix soy sauce, rice wine vinegar and sugar in a small saucepan. Add chicken, mushrooms and peppers and marinate 5 minutes while rice ...

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’ ...

Mushroom Bourguignon, Marinated Mushroom Salad and Marneau’s Mushroom Risotto are hearty dishes highlighting mushrooms’ ...