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Frozen Oreo Pie That Will Make You Jump Up and Down
By:
Sarah Jampel
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Julia Turshen's No-Freakout Fried Chicken
By:
Ali Slagle
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25 Brownies, Blondies & Other Desserts That Won't...
By:
Sarah Jampel
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How to Make Homemade Mascarpone Cheese in Just 10...
By:
Vegetarian 'Ventures
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How We (and Dan Barber) Cook with Trash
By:
Leslie Stephens
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Why You Knead to Save Your Whey
By:
Lindsay-Jean Hard
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Meet Lindsay-Jean, The Food52 Editor Who Cooks wi...
By:
Kenzi Wilbur
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Over 30 Recipes to Reduce Kitchen Waste
By:
Lindsay-Jean Hard
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Start Saving Apricot Pits—To Make Ice Cream
By:
Lindsay-Jean Hard
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Over 30 Recipes to Put Herb Stems to Good Use
By:
AntoniaJames
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5 Ways to Cook with Bones (Besides Broth)
By:
Jenny McGruther
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How to Have a Good and Cheap Thanksgiving
By:
Leanne Brown
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How to Decrease Your Waste and Increase Your Left...
By:
Leslie Stephens
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How Breweries Like Brooklyn Brewery Use their Lef...
By:
Leslie Stephens
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This Whole Dinner Would Have Been Thrown Away—But...
By:
Caroline Lange
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A Lunch for When There's Nothing in the Fridge
By:
Amanda Hesser
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Your Coffee Grounds Have a Much Better Fate Than ...
By:
Caroline Lange
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How to Chip Away at Your Stash of Bacon Fat
By:
Caroline Lange
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What to Do with the Last Spoonfuls in Your Honey Jar
By:
Caroline Lange
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10 Ways to Turn Cheese Nubs into Meals
By:
Caroline Lange
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