In this playful vegetarian spin on escargot, meaty mushrooms turn out to be the ideal vehicles for soaking up all that buttery goodness.

Dark and woodsy porcini mushrooms add potent aroma and depth and are enlivened by the acidity of tomatoes and the lovely brightness of fresh herbs.

Dark and woodsy porcini mushrooms add potent aroma and depth and are enlivened by the acidity of tomatoes and the lovely brightness of fresh herbs.

This dish would traditionally contain mountain yam, which is native to Japan, but in this recipe we used the more readily available Chinese yam.

Sturdy forest-green collards provide the wrapping for buttery, juicy mushrooms. Elegance comes easily when it comes to these bundles.

If you’re hankering for a spectacular centerpiece for a vegetarian meal, look no further than this hearty pie.

Soup is a great way to use up leftover greens, especially the leafy tops of beets or turnips, which too often get tossed in the compost pile.

Paul Bocuse’s truffle soup with pastry “hats” will forever be known as his signature creation.

The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround...

Ginger and Shaoxing rice wine give a deep, round intensity to chicken. The salty savor of country ham and chestnuts make each forkful a hit.