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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
Layered Persimmon Cake
By:
Maya Okada Erickson
Bacon, Egg & Cheese Nachos
By:
Molly Baker and Jason LaFerrera
Seared Croissant with Honey Butter and Orange Marmalade: Croissant a la Plantxa
By:
Alexandra Raij
Grilled Sardines, Basque Port Style: Sardinas Santurzi
By:
Alexandra Raij
Classic Spanish Tortilla: Tortilla Espanola Classica
By:
Alexandra Raij
Wine-Roasted Figs with Whipped Honeyed Ricotta
By:
Yossy Arefi
Chamomile Honey Panna Cotta
By:
Yossy Arefi
Butternut Squash Tea Cake
By:
Yossy Arefi
Cauliflower Korma Soup
By:
Rebecca Katz and Mat Edelson
Kitchari
By:
Rebecca Katz and Mat Edelson
Moroccan Carrot Soup
By:
Rebecca Katz and Mat Edelson
Beet and Radicchio Gratin
By:
Anna Jones
Roasted Vegetables, Grapes, and Lentils
By:
Anna Jones
Carrot and Chickpea Pancake with Lemon-spiked Dressing
By:
Anna Jones
Kakuni
By:
Aleksandra Crapanzano
Irish Brown Bread
By:
Jessica Colley Clarke
Glutinous Rice With Chinese Sausages: Lo Mai Fan
By:
Tatiana Bautista
The Kale Salad That Started It All
By:
Joshua McFadden
Green Persian Rice With Tahdig
By:
Melissa Clark
Duck Confit
By:
Melissa Clark
Braised Roman-Style Lamb With Herbs and Peas
By:
Melissa Clark
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