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Work spent grain into pretzels, pickles, and more
Recipes from the Current Issue
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Eggplant Caponata
Green Shuka-Quiles
Japanese Black Curry
Don't miss recipes from our 2022 Chefs to Watch
Celebrate Negroni Week with these riffs on the classic
5 fresh takes on pesto
Send off summer with ice cream sandwiches
Five of Our Favorite Salads from Around the Globe
Five ways to work coconut into your dessert menu
Add octopus to skewers, toast, maki, and more
It's time to add a South American arepa to your menu
Za’atar, sumac, and more wake up these Middle Eastern dishes
Hot hot hot recipes from our newest issue
Five spritz recipes for summer patios
Five ways to heighten the humble hot dog
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"The Bear" Gives Us the Imperfect Restaurant and Workers We All Know
My Summer Reading List For Chefs
It’s Not History, but Sociology and Culture that Shape Cocktails
What Being a Butcher Taught Me About the Value of Craft
Five Social Media Tips for Restaurants With No Time for Social Media
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