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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
Blackened Chicken with Caramel and Clementine Dressing
By:
Noor Murad
Confit Leeks with Puy Lentils and Leek Cream
By:
Noor Murad
Fig and Pig Tart
By:
Maya-Camille Broussard
Lavender Lemon Tart
By:
Maya-Camille Broussard
Strawberry Basil Key Lime Pie
By:
Maya-Camille Broussard
Chicken in a Salt Crust
By:
Matt Trueherz
Marinated Beans with Crunchy Vegetables
By:
Ali Slagle
Magic 15-Second Scrambled Eggs
By:
Mandy Lee
Tahini Pistachio Granola
By:
Jenné Claiborne
Skillet Lasagna
By:
Kathy Brennan and Caroline Campion
Raspberry and Cranberry Linzer Cookies
By:
Claudia Fleming
Almond and Walnut Brownies
By:
Claudia Fleming
Sticky Toffee Pudding with Butterscotch Sauce
By:
Scott Hocker
Peach Chia Breakfast Shake
By:
Amy Chaplin
Caramelized Apricots with Crème Fraîche and Pistachios
By:
Megan Litt
Chopped Salad Pasta
By:
Odette Williams
Fried Zucchini and Basil Casarecce
By:
Odette Williams
Spaghetti with Sun-Kissed Tomatoes, Ricotta, and Crispy Prosciutto
By:
Odette Williams
Trail Mix Bread
By:
Tara Jensen
Marbled Deli Rye
By:
Tara Jensen
Chocolate Beer Bread
By:
Tara Jensen
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