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Features
Cooking
Culture
The Monday Interview
Podcast
Columns
Rabbit Hole
Shelve It
Extra Good
100 Questions for My Friend the Chef
Let’s Talk About American Food
The Country’s Best Yogurt Column
Issues
The Coffee Issue
The 90s Issue
The Emilia-Romagna Issue
The Can Issue
The Israel Issue
The Pepper Issue
Recipes
Newsletter
About
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Recipes
Tagliatelle with Corn, Tomatoes, “Onion-Bacon” & Basil
By:
Jenny Rosenstrach
Easiest White Bean Soup
By:
Jenny Rosenstrach
Buttermilk Yellow Cake with Martha’s Chocolate Fudge Icing
By:
Anne Byrn
Peanut Butter and Jelly Snack Cake
By:
Anne Byrn
Carrot Cake with Orange Buttercream
By:
Abigail Johnson Dodge
Red Velvet Cake with Vanilla Cream Cheese Frosting
By:
Abigail Johnson Dodge
Pan-roasted Cod Seasoned with Hibiscus & Grains of Paradise
By:
Zoe Adjonyoh
Jollof Fried Chicken
By:
Zoe Adjonyoh
Sticky Miso Bananas with Lime and Toasted Rice
By:
Noor Murad
Sweet Potato Shakshuka
By:
Noor Murad
Za’atar Salmon and Tahini
By:
Noor Murad
Parmesan Cheesecake Bars
By:
Jesse Szewczyk
Pot Licker and Greens
By:
Abra Berens
Pea Breakfast Fritters
By:
Abra Berens
Stir-Fried Eggs with Tomatoes
By:
Grace Young
Spaghetti with Colatura, Garlic, and Bread Crumbs
By:
Missy Robbins and Talia Baiocchi
Spaghetti alla Puttanesca
By:
Missy Robbins and Talia Baiocchi
Crunchy Croissant Brittle
By:
Emma Laperruque
Asparagus & Cashews with Green Polenta
By:
Emma Laperruque
Juicy Cantaloupe with Salami, Pepperoncini & Olives
By:
Emma Laperruque
Blackberry Oatmeal Cake
By:
Vallery Lomas
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