If we were one of those pizzerias that give wacky names to each pie, this mixed mushroom pizza would be called “The Vegas Guys,” or “Peter’s Pizza.” Our editor, Peter Gethers, has a group of guys he goes to Las Vegas with every year for some sort of guy reunion weekend. They meet in Los Angeles and the tradition is that they choose a different restaurant to eat dinner in the night before they leave for Vegas. I’m flattered that for the last few years, they’ve quit chowing around and held their dinner consistently in the private dining room in the Pizzeria, called the Jack Warner Room. They were particularly excited about this pizza. It’s a pretty straightforward mushroom pie, but the fact that we roast the mushrooms before adding them to the pizza, and the combination of taleggio and fontina cheeses that top it, make it especially flavorful.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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 easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.