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Browse by: Dish Type Ingredient Cuisine Cooking Method Diet Season Menus Recipe Collections Quick Dinners View All
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Cooking Techniques Ingredient Guides Equipment Kitchen Tips Entertaining View All
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Equipment Reviews Taste Tests Buying Guides Editors' Picks Books Shop View All
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Cuisine Guides Food History Food Science Personal Essays Podcast Travel Diaries Profiles Food Industry SE HQ View All
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Boston Chicago Los Angeles New Orleans New York Philadelphia Portland, OR San Francisco Washington, DC View All
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Chili Dips and Spreads Drinks Guacamole Mains Nachos Salsas Snacks Sweets Wings View All
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Michele Humes

Eat for Eight Bucks

Eat for Eight Bucks: Curried Chicken Skewers with Lime-Apricot Glaze

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Eat for Eight Bucks: Best-Ever Salad for Leftover Meats

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Eat for Eight Bucks: Shrimp Rolls with Homemade Chive Mayo

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Eat for Eight Bucks: Squid Noodle Salad with Fragrant Garlic Topping

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Meet & Eat: Joe Bayley, Winner of Last Night's 'Chopped'

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Eat for Eight Bucks: Japanese Fried Chicken and Two Simple Salads

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Pork

The Duchess of Windsor's Pork Cake

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Eat for Eight Bucks: Spaghetti all'Aglio e Olio with Marinated Summer Vegetables

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Eat for Eight Bucks: Cold Noodles

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Cook the Book

Cook the Book: Cheddar and Chile Bread

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Eat for Eight Bucks

Eat for Eight Bucks: Gravy Cheese Oven Fries with Roasted Garlic

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Cook the Book

Cook the Book: Four Grain-Honey Bread

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Cook the Book: Yeasted Pain d'Epice

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Scottish Oatmeal Bread

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Cook the Book: Rustic Cyprus-Style Herbed Olive Bread

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Bread

Cook the Book: French Walnut Bread

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Cook the Book: Michael Laiskonis’s Dark Chocolate, Peanut, and Caramel Tart

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Cook the Book: Charred Sea Scallops with Smoked Sea Salt

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Cook the Book: Braised Halibut with Asparagus and Wild Mushrooms

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Cook the Book: Le Bernardin’s Tuna Tartare 'Sandwich'

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Chili

Cook the Book: Three-Bean Chocolate Chili

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Cook the Book: Red Wine-Braised Short Ribs

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Chinese

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Cook the Book: Brunch Clafouti

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