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Miso-Mushroom Pasta
By:
Yi Jun Loh
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Black Bean and Corn Burgers
By:
Gena Hamshaw
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Sesame Chicken with Radicchio & Orange Salad
By:
Emma Laperruque
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Wilted Escarole with Feta, Walnuts, and Honey
By:
Dorie Colangelo
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Shirred Eggs
By:
Grant Melton
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Rhonda's Spaghetti with Fried Eggs and Pangrattat...
By:
Rhonda35
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Japanese Cheesecake (Regular, Chocolate, Cherry)
By:
Erin Jeanne McDowell
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Meet the Chickpeas Who Dream of Being Clams
By:
Emma Laperruque
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Maria Speck's Greek Yogurt Chocolate Mousse
By:
Genius Recipes
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Curried Coconut Lentil Shakshuka
By:
EmilyC
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Braised Peanut Chicken Curry with Thai Gremolata
By:
indieculinary
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Frances Moore Lappé's Lentils, Monastery Style
By:
Genius Recipes
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Make This Transformative Ingredient, Add It to Ev...
By:
EmilyC
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'World's Best Cake' With Banana & Coconut
By:
Sarah Jampel
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Sour Cream Naked Cake with Buttercream Frosting
By:
Erin Jeanne McDowell
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A Bright, Nutty, Chocolatey—and Surprising—Layer ...
By:
Alice Medrich
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Lemon & Poppy Seed Cake (National Trust Version)
By:
Helen
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Roberta's Roasted Garlic Dressing
By:
Food52
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A Surprising (And Very Welcome) Tip for Better Ba...
By:
Catherine Lamb
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A Genius, Extra-Crispy Path to Roasted Potatoes
By:
Kristen Miglore
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