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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
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Our recipes and stories, delivered.
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Recipes
Yogurt-Marinated Chicken Skewers With Toum Garlic Sauce
By:
Maureen Abood
Italian Plum Affogato
By:
Chris Taylor and Paul Arguin
Pie of the Tiger
By:
Chris Taylor and Paul Arguin
Vanilla Whipped Cream
By:
Chris Taylor and Paul Arguin
Gazan Smashed Avocados
By:
Yasmin Khan
Zibdiyit Gambari: Spicy Shrimp and Tomato Stew
By:
Yasmin Khan
Sumagiyya: Gazan Beef, Chickpeas and Swiss Chard
By:
Yasmin Khan
Meshwi Lahm ‘ala Rozz: Roast Shoulder of Lamb on a Bed of Fragrant Rice
By:
Anissa Helou
Sweet Potatoes With Tahini Butter
By:
Carla Lalli Music
Rack-Roasted Chicken with Gravy Potatoes
By:
Carla Lalli Music
Stir-Fried Celery With Peanuts and Bacon
By:
Carla Lalli Music
Ajopollo
By:
Megan Lloyd
Instant Pot Chocolate–Peanut Butter Cheesecake
By:
Coco Morante
Instant Pot Cassoulet with Garlic Sausages
By:
Coco Morante
Instant Pot Massaman Curry with Tofu and Kabocha Squash
By:
Coco Morante
Celery Salad With Raisins, Pistachios, and Blue Cheese
By:
Scott Hocker
Basque Cheesecake
By:
Daniela Galarza
Dongchimi: Water Radish Kimchi
By:
Deuki Hong and Matt Rodbard
Dau Fu Fa: Tofu Pudding
By:
Tatiana Bautista
Chicken Pot Pie With a Crackly Garlic Filo Top
By:
Allison Robicelli
Shrimp in Coconut Caramel Sauce
By:
Andrea Nguyen
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