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The perfect reward after all that painstaking Halloween pumpkin-carving.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Crisp, bubbly, crackly skin, and fatty, tender meat within.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Cauliflower goes to Buffalo.
Puréeing garlic in lemon juice and blending chickpeas while they're hot = great hummus.
The perfect snack or meal, hot or cold, any time of day.
Embrace the pumpkin spice.
Sweet, smoky, and crisp-but-pliant.
How to make your own milky, tender, and mild fresh mozzarella, perfect for savoring on its own.
Ultra-crisp fried cauliflower, Korean-style.
The classic grilled cheese sandwich in its ultimate form.
Tacos stuffed with charred fresh homemade Mexican chorizo with warm spices and a vinegary tang.
For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
A Moroccan flatbread with delicious, flaky layers.
Pork belly cooked sous-vide with a Japanese-style marinade, then stuffed in steamed buns with quick-pickled cukes.
The classic Greek cheese dish gets an upgrade with walnuts and honey.
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