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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
Pot Roast with Charred Onion & Chickpea Salad
By:
Hugh Acheson
Beer-Braised Pork Tacos
By:
Hugh Acheson
Slow Cooker Collard Greens
By:
Hugh Acheson
Lemon Curd Pie With Meringue
By:
Bill Yosses
Portuguese Bread and Cilantro Soup
By:
Scott Hocker
Braised Lamb Neck
By:
Linda Schneider
The LGBTQ Sandwich
By:
Kyle Raymond Fitzpatrick
Cherry-Popping Hotdish
By:
Mecca Bos
Baked Ricotta and Hazelnut Cheesecakes
By:
Yotam Ottolenghi and Helen Goh
Tahini and Halva Brownies
By:
Yotam Ottolenghi and Helen Goh
Lemon and Blackcurrant Stripe Cake
By:
Yotam Ottolenghi and Helen Goh
Masoor Moong Dal
By:
Maryam Jillani
Doughnut Lassies Fried Doughnuts
By:
Allison Robicelli
Andhra Gunpowder (With Flax Seeds)
By:
Prathap Nair
Pork Shoulder Braised in Milk
By:
Linda Schneider
Coq au Vin
By:
Jake Cohen
Pizza aux Pissenlits: Dandelion Flatbread
By:
David Lebovitz
A Very Large Cinnamon Roll
By:
Kelly Conaboy
A Very Good Veggie Burger
By:
Drew Lazor
Old Bay Peel and Eat Shrimp
By:
Korsha Wilson
Simple Spaghetti Sauce
By:
Lou Mathews
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