Eat: A Very American Mango Pie, Inspired by Indian Aunties


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Think Cool Whip and a Keebler crust. (Then make them from scratch.)

Eat: Delicious Doesn’t Always Mean Pretty


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Introducing a one-pan chicken dinner designed for flavor, not hashtags.

Eat: The Key to This Creamy, Thick Pesto? A Mortar and Pestle.


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I traveled to the proud home of basil pesto to learn the secrets of the sauce from a lifelong pounder.

Eat: A Homemade Flour Tortilla to Rival Its Corn Counterpart


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Eat: A Burger, but Better


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Eat: How to Unlock the Secret Flavor Hidden at the Apricot’s Core


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Eat: A Lazy Woman’s Canelé


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Perfecting a new dessert recipe with a classic dump-and-stir.

Eat: No Time for a Breakfast Soufflé? Try a ‘Soufflazy’


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Tricks for turning this notoriously difficult dish into an approachable delight.

Eat: I Buy Fancy Bread Just to Let It Grow Stale. Here’s Why.


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Caramelized onions, rich stock and crusty bread combine to create this irresistible panade.

Eat: A Comfort Food Dish Rich in Friendship


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Eat: The Secrets of Russian Honey Cake, Revealed


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Years of obsession have resulted in a legendary dessert

Eat: The Pleasures of Making Your Own Pork Patty


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Eat: How Grilling Fish Wrapped in Banana Leaves Teaches You to Trust Your Intuition


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Eat: A Gazpacho Recipe to Follow — Then Discard


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The Single Most Important Ingredient


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The Verdant Food of Iran Entices at Persian New Year


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During Nowruz, the holiday table abounds with vibrantly flavored dishes dense with herbs and symbolism.

Five Sauces for the Modern Cook


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Master these simple sauces, which offer maximum flavor for minimum effort.