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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
Caramelized Onion Frittata With Sherry Vinegar
By:
Deborah Madison
Thick Marjoram Sauce for Beets and Other Vegetables
By:
Deborah Madison
Cajun-Basque Red Beans
By:
Scott Hocker
Peanut Butter Jelly Pie
By:
Allison Robicelli
Dal Makhani
By:
Linda Schneider
Palak Chana Dal
By:
Linda Schneider
The Best Chowchow
By:
Rick Rodgers
Eggless Pineapple Cake
By:
Priya Krishna
Indian Lamb Kebabs
By:
Meherwan Irani
Root Vegetable Chaat
By:
Meherwan Irani
Mustard Green Masala
By:
Meherwan Irani
Vegetable Pulao
By:
Meherwan Irani
Curried Popcorn
By:
Chitra Agrawal
Cardamom Oatmeal Cookies with Dark Chocolate
By:
Neela Paniz
Pork Vindaloo
By:
Neela Paniz
Spinach Paneer
By:
Neela Paniz
Hot Cross Buns Monkey Bread
By:
Kate Kosaya
Pan-Fried Chickpeas
By:
Catherine Newman
Badmaash Butter Chicken
By:
Pawan Mahendro
Kitchadi: Indian One-Pot Cooking at Its Best
By:
Khushbu Shah
Blood Orange Almond Cake
By:
Linda Schneider
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