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Scallops, Pretzels, and Foie Gras Add Twists to Choucroute Garnie
Bites of the week
More Bites of the week
Folk’s Kohlrabi Caesar with Croutons and Trout Roe is a Study in Textures
Chicken Gizzards Help Tell the Story of a People at Chicago’s Virtue
Catfish, Curry and Coconut Come Together in A Cambodian Souffle at Nyum Bai
Trending now
Technique: Turn an Order Mishap into Orange-Wasabi Honey Ferment
Jewish, Korean, and Other Influences Come Together in a Bowl of Ramen
Start Using These Fish if You Care About Sustainability
Chefs Dress Up Montreal Smoked Meat With Everything From Eggs to Matzo
WEEKLY RECIPES
See all the recipes of the week
Bitter Greens Salad With Charred Chicory
Braised Chicken Thighs With White Wine, Escarole, Castelvetrano Olives and Almonds
Endive Macadamia Salad With Blood Orange Vinaigrette
Sponsored video
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Kikkoman-Teriyaki Bibimbap with Seasonal Vegetables and Purple Rice
Kikkoman-Smoked Kalbi Beef with Seaweed Cucumber Salad and Sweet Potato Tempura
Kikkoman-Seaweed Noodle with Dungeness Crab and Red Curry
Book reviews
See more book reviews
Go Deeper Into Alternative Flour Baking and Cooking with These Books
Pick Up These Books About the Intersection of Wine and Food
These Are This Year's Best Books About Food and Restaurants
Articles from the current issue
Upgrade Your Breadbasket With Unexpected Flours
Chickpea Flour Lets Chefs Cook Across Cultures
Bake Up Breakfast with Benne Seed And Coffee Cherry Flours
Alt-Flour Pastas Skip Gluten But Add Flavor
Food Issues
See all Food Issues
Start Using These Fish if You Care About Sustainability
It’s Time to Take a New Look at Farmed Fish
The Sustainable Issues of Serving Tuna
Essential Ingredients
Are You Using the Right Glass for Your Wine Service?
Aji Amarillo, Peru’s Signature Chile, Gives Off More Than Just Heat
Why Tahini is the Star of Jewish and Arab Cooking Everywhere
Discover the Joys of Cooking with Broken and Ground Rice
Articles
Recipes
Chefs
Editor's Picks
Start Using These Fish if You Care About Sustainability
Chefs Dress Up Montreal Smoked Meat With Everything From Eggs to Matzo
Mackerel with Kombu Sabayon Delivers a Taste of the Sea at Chicago's Kumiko
How a Long Island Microbakery Created an Instagram-Worthy Tartine
Read the Restaurant Closing Essay That Dominated Food Twitter This Weekend
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