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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
Our recipes and stories, delivered.
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Recipes
Lovely Lemon Cake Recipe
By:
Odette Williams
Chocolatey Chocolate Cake
By:
Odette Williams
Vitello Saltimbocca
By:
Joanne Mosconi
Grilled Sweet Corn with Coconut Glaze
By:
Javier Cabral
Whole Broiled Summer Squash with Caper-Sage Vinaigrette
By:
Caroline Lange
Porchetta-Spiced Pork Shoulder Lasagna
By:
Anna Hezel
Roasted Poblano Pepper-Stuffed Shells
By:
Anna Hezel
Speedy Skillet Ravioli Lasagna
By:
Anna Hezel
Tiramisu for the 21st Century
By:
Anna Hezel
The Polish Hangover Soup: Zurek
By:
Antoni Porowski
Chilled Beet Soup with Pickles + Dill: Chlodnik
By:
Antoni Porowski
Cantonese-Style Crab-Steamed Sticky Rice
By:
Tatiana Bautista
Garlicky Peanut Butter Cold Noodles
By:
Luke Tsai
The Red Hook Tavern Cheeseburger
By:
Billy Durney
Coconut Tres Leches Cake
By:
Alex Testere
Night Heron’s Angostura Nuts
By:
Jonathan Pittman
Gramercy Tavern’s Maple-Spiced Nuts
By:
Miro Uskokovic
Green Mayo
By:
Tatiana Bautista
Sourdough-ish Babka
By:
Bryan Ford
Frozen Coconut Parfait with Tapioca, Peanut, Corn, and Cherry
By:
Daniela Galarza
Charred Tomato-Chile Sauce
By:
Scott Hocker
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