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Features
Cooking
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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
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Recipes
Lemongrass-Poached Chicken Legs with Sugar Snap Peas
By:
Tyler Kord
Beet, Avocado, and Pea Salad
By:
Yotam Ottolenghi
Roasted Asparagus with Almonds, Capers, and Dill
By:
Yotam Ottolenghi
Conchiglie with Yogurt, Peas, and Chile
By:
Yotam Ottolenghi and Sami Tamimi
Marinated Cherry Tomatoes with Chile and Orange Peel
By:
The TASTE Editors
Crushed Green Plantains with Lemongrass, Ginger, and Caramelized Onions
By:
Yewande Komolafe
Roast Plantains with Cumin-Lime Dressing
By:
Yewande Komolafe
Kimchi Fried Rice Bowl
By:
Lukas Volger
Ricotta Gnocchi
By:
Missy Robbins
Our Mildly Insane Kimchi Bokkeumbap
By:
Deuki Hong and Matt Rodbard
The Best Confit Is Tuna Confit
By:
Samin Nosrat
Kani Ankake: Crab Fried Rice
By:
Tadashi Ono and Harris Salat
Vinegar-Marinated Pan-Fried Cod Filets
By:
Laurie Ellen Pellicano
Grilled Stuffed Thai Chicken Wings
By:
Leela Punyaratabandhu
Grilled Eggplant Salad
By:
Leela Punyaratabandhu
Ghee-Smoked Chicken and Rice with Spicy Mint Sauce
By:
Leela Punyaratabandhu
Spicy Grilled Pork Salad
By:
Leela Punyaratabandhu
French Onion Soup with Spring Onion Pistou
By:
The TASTE Editors
Soufflé Cheese Toasts
By:
Scott Hocker
Celery Salad with Apricots and Candied Almonds
By:
Molly Stevens
Tangerine Spritz
By:
David Lebovitz
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