This is my riff on the classic Vietnamese pairing of chicken and fresh straw mushrooms. Because only canned straw mushrooms are available here, I have used fresh oyster mushrooms, a good stand-in with a subtlety that complements the snow peas. If oyster mushrooms aren’t available, use fresh shiitakes, removing their stems and slicing the caps into 1/4-inch-thick pieces. For a light meal, serve this quick stir-fry with Napa Cabbage and Shrimp Soup (page 58), a simple stir-fried vegetable like thinly sliced summer squash, and, of course, rice.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.