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Merrill Stubbs
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Cover Photo
How to Make Risotto Like a Chef (and Without a Re...
By:
Josh Cohen
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A Personal Note from Our Editor-in-Chief
By:
Suzanne D'Amato
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Two Creative Ways to Decorate Your Holiday Tree
By:
Catherine Lamb
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Watch Julia Child and Jacques Pépin Prepare a Tha...
By:
Valerio Farris
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Magically Transform One Simple Dough into Two Bea...
By:
Posie (Harwood) Brien
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Two Ways to Set a Stunning Holiday Table
By:
Joanna Sciarrino
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Two Easy Ways to Spruce Up Your Home for the Holi...
By:
Sarah Whitman-Salkin
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Grandy's Sausage Stuffing
By:
Cara Nicoletti
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Blissed-Out Crispy Cheesy Broccoli Sheet Pan Gratin
By:
Sarah Jampel
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Butternut Squash Purée
By:
Amanda Hesser
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Russ Parsons' Dry-Brined Turkey (aka The Judy Bird)
By:
Genius Recipes
Cover Photo
I Celebrated My First Thanksgiving in America, An...
By:
Nikkitha Bakshani
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In Defense of the Liverwurst Sandwich
By:
Valerio Farris
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One Bowl, No Measurements: Chocolate Cake, As Eas...
By:
Grant Melton
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A Snazzy New Tool for Surviving Any Snack Attack
By:
Food52
Cover Photo
Beyond the Food52 Shop: What Our Buyers Are Lovin...
By:
Hana Asbrink
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What Muslims Around the World Are Making for Eid
By:
Lail Hossain | Founder Wi...
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The Mesmerizing Way Danny DeVito Peels a Hard-Boi...
By:
Mayukh Sen
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The No Fuss, No Stove Strategy for a Weeknight Ta...
By:
Samantha Weiss Hills
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Please Don't Do This to Your Soup Dumplings
By:
Mayukh Sen
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