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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
Our recipes and stories, delivered.
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Recipes
The Collard Melt
By:
Mason Hereford
A Very Good Wedge
By:
Mason Hereford
Warm Braised Celery Vinaigrette
By:
Julia Sherman
Down-Home Mac and Cheese
By:
Kevin Bludso
Smoked Tri-Tip Tacos
By:
Kevin Bludso
Spicy Hot Dog Chili
By:
Kevin Bludso
Oaxaca-Meets-the-Mediterranean Tomatoes and Corn
By:
Melina Hammer
Seared Scallops with Veggie Gravel
By:
Melina Hammer
Pineapple and Tequila Granita
By:
Melina Hammer
Keema Spaghetti
By:
Maryam Jillani
Spaghetti & Clams with Preserved Lemon, Scallions & Mint
By:
Megan Litt
Chocolate Grasshopper Whoopie Pies with Minty Green Buttercream
By:
Jessie Sheehan
Strawberry Sheet Cake
By:
Jessie Sheehan
Tahini Milk Chocolate Bars
By:
Jessie Sheehan
Charcoal-Roasted Carrots with Lovage Broth
By:
Martin Nordin
Charcoal-Roasted Savoy Cabbage with Lemon Sauce and Quail’s Egg
By:
Martin Nordin
Copycat Cosmic Brownies
By:
Ella Quittner
Pulpo Kung Pao
By:
Rick Martinez
Pipián Rojo estilo Jalisco
By:
Rick Martinez
Horneado Tabasqueño
By:
Rick Martinez
Orange and Mustard Marinated Asparagus
By:
Lukas Volger
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