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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
Almond Brittle Cake
By:
Benjamina Ebuehi
Chocolate Caramel Tarts
By:
Claudia Fleming
‘Nduja and White Anchovy Toast
By:
Anna Hezel
Crocchette di Latte
By:
Tammie Teclemariam
Chicken Liver Gougères
By:
Lincoln Carson
Prunes in Black Tea
By:
Scott Hocker
Gratin Dauphinois
By:
Tammie Teclemariam
Nantucket Cranberry Pie
By:
A.A. Newton
Emergency Fruit Crostatas
By:
Rebecca Rather
Pepper-Orange Jelly
By:
Caroline Lange
Chicories with Preserved Lemon, Yogurt, and Mint
By:
Alison Roman
Turkey Porchetta
By:
Talia Baiocchi
Molded Smoked Salmon Dip
By:
Rebecca Firkser
Anchovy-Scallion Cookies
By:
Anna Harrington
Ma’s Ginger Chai Recipe
By:
Devorah Lev-Tov
Fish Sauce Caramel
By:
Tatiana Bautista
Winter Squash Marinated with Garlic and Mint
By:
Scott Hocker
Dumplings With a Crispy Skirt
By:
Tatiana Bautista
Ranch Fire Crackers
By:
Anna Hezel
Chickpeas, Fennel, and Potatoes
By:
Bryant Terry
Locanda Verde’s Spiced Nuts
By:
Karen DeMasco
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