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Bon Appetit by Anna Stockwell - 3d ago

This piña colada–inspired tres leches cake riffs on the classic recipe, with rum featured at every step—in the cake, in the three-milk ..read more
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Bon Appetit by Amiel Stanek - 5d ago

If the idea of cottage cheese in a summer tomato salad sounds weird to you, try to think of it like a caprese that just got back from a ..read more
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Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just ..read more
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Bon Appetit by Andy Baraghani - 1w ago

Supermarkets would have you believe it’s always mushroom season. It is—for white buttons, maybe. But the first cool fall days bring ..read more
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Bon Appetit by Heidi Swanson - 1w ago

Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a complete flavor bomb in just one skillet ..read more
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Technically it’s called a 50/50 since it’s half gin and half vermouth. As you won’t be individually stirring these 'tinis, water is ..read more
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Bon Appetit by Heidi Swanson - 1w ago

Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, has the power to make a bowl of tofu and lentils look as ..read more
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The key to these greens lies in the heavy cream mixture, which should be gloriously rich, salty, and extremely garlicky. Oh, and stirring ..read more
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Bon Appetit by Chris Morocco - 1w ago

For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch ..read more
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Make this when it’s Sunday and you’re not leaving the house. One spoonful of this smoky-spicy guajillo braising liquid and you’ll ..read more

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