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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
Jerusalem Artichoke Masabacha With Lemony Green Beans
By:
Adeena Sussman
Spicy Lemony Carrot Salad
By:
Adeena Sussman
Cinnamony Eggplant Salad
By:
Adeena Sussman
Lemony Roasted Cauliflower and Pine Nuts Over Labneh
By:
Adeena Sussman
Toch: The Pelzel Family’s Yeasted Potato Bread
By:
Raquel Pelzel
Toasted Almond Israeli Couscous
By:
Leah Koenig
A Really Good Shakshuka
By:
Gil Hovav
Cod Cakes in Tomato Sauce
By:
Yotam Ottolenghi
Beef Tartar With Aromatic Leaves and Sumac
By:
Asaf Doktor
Charcoal-Baked Kohlrabi
By:
Asaf Doktor
Fish Quenelles in Lobster Cream Sauce
By:
Michael Harlan Turkell
Chickpea Flour Omelet Recipe
By:
Alicia Kennedy
Isan BBQ Chicken: Gai Ping
By:
James Syhabout
Summer German Chocolate Cake
By:
Priya Krishna
Dried Porcini Farrotto
By:
Layla Schlack
Prune Butter: Lekvar
By:
Max Falkowitz
Noodles With Braised Lamb, Charred Scallion, Peanuts, and Dill
By:
Jonathan Wu
A Recipe of Sorts for Avocado Tortilla
By:
Mari Uyehara
Black Chickpea and Lamb Stew
By:
Linda Schneider
Irani Chai
By:
Nik Sharma
Tomato Tarte Tatin with Burrata
By:
Marte Marie Forsberg
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