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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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Recipes
Potato and Egg Bhorta: Mashed Dish
By:
Naomi Tomky
Choreg
By:
Liana Aghajanian
Vanilla-Tinged Arrabbiata Sauce
By:
Maggie Hennessy
Carnitas Tacos
By:
Sara Deseran
Butternut Squash, Kale, and Crunchy Pepitas Taco
By:
Sara Deseran
Make Your Own Bread Crumbs
By:
Rick Easton
Classic Birthday Cake With Milk Chocolate Frosting
By:
Laurel Gallucci and Claire Thomas
Chiang Mai Curry Noodles
By:
Kris Yenbamroong
Chicken Pot Pie Hand Pies With Tarragon-Buttermilk Sauce
By:
Scott Hocker
Chinese Herbal Chicken Soup
By:
Vivian Lee
Sicilian Tuna Salad Sandwich
By:
Giada De Laurentiis
Stovetop Popcorn With Brewer’s Yeast, Dulse, and Urfa Biber
By:
Daniel Holzman
Fried Seitan With Buffalo Sauce
By:
Cathy Erway
Stir-Fried Seitan and Broccoli With Garlic Sauce
By:
Cathy Erway
Hawaiian Poi
By:
Marta Lane
Juicy Shrimp Burgers
By:
Mahira Rivers
Ragù Bolognese
By:
Naomi Tomky
Bhaja Macher Bhorta
By:
Dina Begum
Aloo Bhorta
By:
Dina Begum
Chicken Larb
By:
Kris Yenbamroong
Pad Thai
By:
Kris Yenbamroong
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