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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
Strawberry Parfait
By:
Matt Rodbard & Daniel Holzman
Chocolate Semifreddo
By:
Matt Rodbard & Daniel Holzman
Halim
By:
Nozlee Samadzadeh
Sous Vide Rutabaga at Home
By:
Alicia Kennedy
New Jersey Sloppy Joe
By:
Rebecca Firkser
Chickpea Stew with Pistachio Pesto
By:
Kimberly Snyder
Tempeh Taco “Meat” Salad with Cashew Sour Cream
By:
Kimberly Snyder
Belgian Fries at Home
By:
James Ubaghs
Roasted Ripe Plantain with African Pepper Compote
By:
Michelle Rousseau and Suzanne Rousseau
Aaron’s Tart Dough
By:
Samin Nosrat
Kalamansi Butter Miso Pasta with Chives
By:
Rezel Kealoha
Banh Trang Tron: Rice Paper Salad
By:
Tatiana Bautista
Lebanese Sfouf Cake
By:
Maureen Abood
Grapefruit–Olive Oil Yogurt Loaf
By:
Molly Yeh
The World’s Best Braised Cabbage
By:
Scott Hocker
Kimchi Jeon: Kimchi Pancake
By:
Deuki Hong and Matt Rodbard
Gamjatang: Spicy Pork Neck and Potato Stew
By:
Deuki Hong and Matt Rodbard
Bulgogi: Soy-Marinated Grilled Rib Eye
By:
Deuki Hong and Matt Rodbard
Fried Chicken Livers
By:
Tammie Teclemariam
Soy Koji Butter Foil Yaki with Mushrooms & Vegetables
By:
Michael Harlan Turkell
Miso Kasu Red Snapper Foil Yaki
By:
Michael Harlan Turkell
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