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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
Khai Luak Kap Khanom Pang Ping: Thai-style Coddled Eggs with Toast
By:
Andy Ricker
Golubtsi: Голубцы
By:
Bonnie Frumkin Morales
Short Rib Borsch: борщ с говяжьими ребрами
By:
Bonnie Frumkin Morales
Herring Under a Fur Coat: селедка под шубой
By:
Bonnie Frumkin Morales
Mexican-Italian Pasta With Garlic and Dried Chiles
By:
Scott Hocker
Shakshuka
By:
Yotam Ottolenghi
Flourless Chocolate Cake
By:
Linda Schneider
Red Curry Beef Heart
By:
Laurie Woolever
Halfway-There Piecrust
By:
JJ Goode
Honey Roasted Kabocha With Ginger
By:
Cirrus Wood
Kabocha Squash Pie
By:
Cirrus Wood
Mashed Potatoes and Greens With Salt-Cured Egg Yolk
By:
Nadine Levy Redzepi
Leeks With Vinaigrette, Bacon, and Pine Nuts
By:
Nadine Levy Redzepi
Chicken Livers and Avocado on Rye Bread
By:
Nadine Levy Redzepi
Haleem
By:
Maryam Jillani
Rasam
By:
Nikhita Venugopal
Flæskesteg Sandwich
By:
Sabrina Sexton
Figgy Pudding
By:
Allison Robicelli
Old Bay Yakisoba
By:
Hannah Kirshner
Cauliflower Bruschetta
By:
Olivia Ware Terenzio
Puppy Chow (Muddy Buddies)
By:
Naomi Tomky
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