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Devorah Lev-Tov

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Kiwi, Dill, and Yogurt Pavlova
Apr 19, 2021 4:28 PM
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Salt-Baked Sea Bass with Hibiscus Beurre Blanc
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Seared Little Gem Lettuce with Buttermilk, Anchovy, and Bread Crumbs
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The 26-Year-Old Chef Leading a New Wave of French Cuisine
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This Jiggly, ASMR-Inducing Asian Dessert Is Five Centuries In the Making
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Indonesian Beef Rendang
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This 1990s Cooking Bible is as Relevant as Ever
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How Learning to Butcher in France Made Me Rediscover Myself
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Pork Rillettes
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Featured by Devorah Lev-Tov

By Devorah Lev-Tov Jan 10, 2019
Drink

This Michigan Coffee Shop is Bringing Yemeni Coffee to the Masses

And its immigrant owner is helping a country in conflict, one cup at a time

By Devorah Lev-Tov May 1, 2018
Food

How the Centuries-Old Japanese Tradition of “Aged Sushi” is Evolving in America

The venerated Tokyo-style Edomae sushi—which is often cured before serving—is growing more popular in the U.S., but not all sushi...

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