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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
Tamales de Pollo en Salsa Verde: Chicken in Green Salsa Tamales
By:
Mely Martínez
Flour Tortillas
By:
Mely Martínez
Chicharrón en Salsa Verde: Fried Pork Skins in Green Salsa
By:
Mely Martínez
Simple Chicken Soup with Lots of Ginger
By:
Cathy Erway
Chilled Noodles with Chicken and Sesame Sauce (Liang Mian)
By:
Cathy Erway
Spiced Corn Fritters: Perkedel Jagung
By:
Lara Lee
Gado-Gado Salad with Peanut Sauce
By:
Lara Lee
Chicken Nasi Goreng: Nasi Goreng Ayam
By:
Lara Lee
Mozzarella in Carrozza
By:
Tammie Teclemariam
Brick Chicken with Schmaltz Vinaigrette
By:
Talia Baiocchi
Brussels Sprouts with Shrimp Sauce
By:
Jason Wang with Jessica Chou
XFF Chili Oil
By:
Jason Wang with Jessica Chou
Spicy Cumin Lamb
By:
Jason Wang with Jessica Chou
Hot Oil-Seared Biang Biang Noodles
By:
Jason Wang with Jessica Chou
Moqueca de Peixe
By:
Scott Hocker
The Baker’s Biscuits
By:
Kelly Fields and Kate Heddings
Willa Jean Chocolate Chip Cookies
By:
Kelly Fields and Kate Heddings
Pumpkin Pie with Roasted White Chocolate Cream
By:
Kelly Fields and Kate Heddings
Warm Chocolate Pudding
By:
Kelly Fields and Kate Heddings
Sliced Papaya with Vanilla Cream
By:
Hawa Hassan with Julia Turshen
Shahan Ful: Mashed Limas with Onions, Tomatoes, and Chiles
By:
Hawa Hassan with Julia Turshen
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