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24 Grilled Seafood Recipes for Memorial Day Weekend
What better way to enjoy seafood than fresh off the grill? We've rounded up 24 recipes for grilled shrimp, salmon, swordfish, and more. Read More
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Can't Find Bread Flour? Vital Wheat Gluten Can Help
While it's not a perfect fix in all cases, vital wheat gluten can help all-purpose flour perform more like bread flour by boosting its protein levels.Read More
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The Great Farm Box Boom
Amidst the pandemic, CSAs and direct-from-farm food is more accessible—and attractive—than ever. Read More
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How Gluten Works in Bread, Noodles, Pasta, Pie Dough, and More
What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.Read More
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Special Sauce: NYT’s Pete Wells on the Future of Restaurant Criticism
NYT restaurant critic Pete Wells on how restaurant criticism will change because of the coronavirus pandemic, and on what he’s cooking at home. Read More
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Why I Hate Strega Nona
Tomie dePaola’s book is full of chaos, bad pasta, and mixed-up lessons about doing the right thing. Read More
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Sourdough Starter
There's no simple, one-size-fits-all recipe for a sourdough starter, but that doesn't mean they're hard to make. Here's everything you need to know to get yours going with success.Read More
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The Best Flour for Sourdough Starters: An Investigation
A diary of two weeks in the life of five sourdough starters made with different flours.Read More
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Watch Kenji Make No-Knead Bread With Beer
A step-by-step walkthrough of no-knead bread—with a splash of beer for good measure.Read More
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The Best Father's Day Gifts for Dads at Home
For dads who love cooking, eating, tinkering, and futzing. Read More
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Sourdough Anchovy Croutons
Turn your leftover sourdough bread into crispy, savory croutons for salads, snacking and more.Read More
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Special Sauce: Cookbook Author Susan Spungen on Craving Togetherness
Susan Spungen talks about her new cookbook, her career, and what it may be like to gather with friends over food in the wake of the pandemic.Read More
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Chicken Tagine With Pistachios, Dried Figs, and Chickpeas
This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural, flavorful juices of the meat and...
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Glazed Carrots With Burnt Honey and Gochugaru
To tame the sweetness of these Korean banchan-inspired glazed carrots, we burn the honey and spike the sauce with chili pepper, ginger, and a splash of vinegar.Read More
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A Community Garden Social Distances, Together
How community gardens have turned into lifelines for immigrant communities impacted by COVID-19.Read More
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13 Stellar Pasta Salads for Summer
From a version with chorizo and peppers to an old-school macaroni number, these recipes give pasta salad a new claim to fame. Read More
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Jus Alpukat (Indonesian Avocado-Coffee Shake)
Equally perfect as your morning beverage or after-dinner dessert, this rich and creamy avocado shake is an absolutely delicious way to get your daily dose of caffeine.Read More
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Western Omelette With Bell Pepper, Onion, Ham, and Cheese
This Western omelette truly tastes like the West, thanks to nicely browned onions, bell peppers, and ham, and a pinch of smoked paprika to give it all a whiff of campfire smoke.Read More
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American Nongshim Versus Korean Nongshim: An Instant Noodle Showdown
The differences between Nongshim instant noodle products made for the American and Korean markets couldn't be more clear. Does it matter?Read More
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19 Fresh Ideas for Using Up Stale Bread
From a cheesy French onion strata to a hearty Tuscan stew, these are our favorite ways to give leftover bread new life. Read More
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