Justin Chapple teaches how to make this meatless version of Carpaccio using underappreciated button mushrooms. When served raw, they're a terrific canvas for so many other flavors and textures, including the crisp celery and buttery hazelnut used here.
Franco Noriega makes a mushroom confit and combines with a generous amount of Parmesan and fluffy jasmine rice to create an impossibly creamy, risotto-like side dish fit for any meal.
Molly Yeh makes a charcuterie board that's perfect for any holiday gathering. She includes candied nuts, an herby cheeseball, and stuffed mushrooms for cozy fall flavors.