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Sweet Snap Peas and Yogurt Tame Bitter Radicchio in This Vibrant Salad
This snap pea and charred radicchio salad is creamy and light, chilled and warm, bitter and sweet—perfect for those not-yet-summer nights. Read More
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The Philly Pretzel: One Twisted Jawn
What's more beloved by Philadelphians than a cheesesteak? A Philly soft pretzel.Read More
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For the Crispiest Roast Chicken Skin, Cook It Under a Brick
Chicken under a brick (pollo al mattone) is a method for making roast or grilled chicken that delivers some of the crispiest skin ever, with an even shorter cooking time than a more traditional roast...
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Special Sauce: Edward Lee on Finding Home in a Bowl of Collard Greens
Chef and memoirist Edward Lee talks about his early interest in two ephemeral art forms—cooking and graffiti.Read More
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How to Set Up a Prep Station Like a Pro Cook
When cooking at home, you don’t need to set yourself up as rigorously as someone might in a restaurant kitchen, but there are still plenty of helpful tips to take from professional chefs. These tricks...
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Fava Beans With Dill Salt Make a Great Springtime Snack
If you love starchy and sweet fava beans, but hate the fussy two-step shelling process, try making them into a peel-and-eat snack—just broil them in their pods, then sprinkle with a flavorful dill...
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18 Baking Recipes, No Stand Mixer Required
You can whip up a ton of delicious baked goods with simple tools like whisks, spoons, and spatulas. Add a food processor to the equation and you have even more options. From chewy oatmeal cookies to...
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Whisking Versus Blending Mayonnaise: The Best Tools for the Job
Most cooks who make homemade mayonnaise reach for a blender or food processor without second thought. But using a whisk creates a condiment with a profoundly different texture and flavor. Here's why...
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How to Make Raitha, the Cool Yogurt Condiment Every Meal Needs
Raitha is a versatile yogurt sauce that you can serve alongside all kinds of dishes.Read More
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Toasted Oats ‘n’ Spice Make Oatmeal Cookie Ice Cream So Nice
With toasted oats infused into a brown sugar ice cream and steeped with vanilla and cinnamon, this ice cream has all the allure of an oatmeal cookie—plus crunchy oat clusters, toasted pecans, and...
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Easier-Than-Deviled Eggs: A Customizable Snack Fit for a Crowd
These dressed eggs are the deconstructed cousins of deviled eggs: seven-minute boiled eggs with creamy yolks that, instead of getting restuffed into their egg-white shells, are topped with the...
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How to Prepare and Store Ginger
Here are some tips on how to prep and store ginger, so you can easily incorporate it into your daily cooking.Read More
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Special Sauce: Chef Ed Lee on Cultural Appropriation Versus Collaboration
Part two of Ed Levine's conversation with chef Edward Lee.Read More
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Anthony Bourdain (1956–2018)
The food world has lost its preeminent storyteller, and we are all the poorer for it.Read More
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Why I Love My Food Processor, and 20 Recipes to Prove It
A food processor can do so much more than shred cheese, chop vegetables, and purée fruits. It's a phenomenal tool for lightning-fast gluten development in bagels, pulverizing freeze-dried fruit into a...
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The Best Father's Day Gifts for Food-Loving Dads
Dads can be notoriously difficult to shop and cook for, which means that, like most holidays that involve your immediate family, Father's Day can be tricky to navigate. Lucky for you, we're here to...
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Chorizo Potato Salad With Arugula: A Mayo-Free Spin by Way of Spain
Tender and creamy fingerling potatoes, smoky Spanish chorizo, pickled and sautéed onion, and peppery arugula. It all comes together for an easy and hearty potato salad, perfect as a side for cookouts...
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The Spirit of Mexico: A Guide to Mezcal
What is mezcal, how's it different from tequila, and what bottles should you try? Here are some lessons from the agave road to help you understand what exactly makes mezcal mezcal, why some...
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Just Add Water: How to Make a Pan Sauce, and How to Fix a Broken One
Pan sauces make use of the tasty browned bits left on the bottom of the pan. Here's how to make a pan sauce, and how to fix a pan sauce that is "broken."Read More
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