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Comfort-in-a-bowl recipes and more from our Roots issue
Recipes from the Current Issue
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Smoked Pork Pozole
Sancocho
Past Life
5 savory waffles to serve all day
Beef up your winter menus with oxtail
5 ways to repurpose kitchen scraps in 2023
'Tis the season for venison stew, tacos, and more
Potatoes are the comfort food your diners crave
Five food cost-friendly recipes from the latest issue
Five bright recipes for blood orange season
Cranberries pop in desserts, drinks, salads, and more
5 ways to make Brussels sprouts a menu standout
Grilled cheese sandwiches mean it's comfort food season
5 sweet and savory recipes for prime pumpkin season
Bourbon lends caramel flavor to pie, pâté, ribs, and more
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Maniacal Chefs, Guests Behaving Badly and More to Expect in The Menu
As a Pastry Chef, Am I Extinct or Evolving?
This Is What I Learned In My First Year of Running a Micro Bakery
"The Bear" Gives Us the Imperfect Restaurant and Workers We All Know
My Summer Reading List For Chefs
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