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Fall
Sardinian Flatbreads with Parmigiano, Coppa, and Chiles (Carta di Musica)
By
STACY ADIMANDO
Hawaiian Chile Pepper Water with Soy and Fish Sauce
By
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Vietnamese Iced Coffee (Ca Phe Sua Da)
By
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Cinnamon-Sugar Donuts with Chocolate Filling
By
KAT CRADDOCK
Grilled Chicken and Avocado Banh Mi Sandwiches
By
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Classic Sausage and Pâté Banh Mi Sandwiches
By
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Afghan Naan with Nigella Seeds
By
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Stir-Fried Chinese Rice Cakes with Pork Belly, Tomatoes, and Spinach (Dajiujia)
By
GEORGIA FREEDMAN
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Grilled-Chile Dip with Shallots and Garlic (Nam Phrik Num)
Cheese and Herb-Stuffed Georgian Dumplings (Khinkali Qvelit)
Potato Gnocchi with Pork Ragu
By
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Our Best Recipes To Throw An All-Out Feast For Mid-Autumn Festival
By
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Cheese Späetzle (Käsespätzle)
Double Chocolate and Candied-Ginger Cookies
Classic New York–Style Crumb Cake
Cranberry Crumb Cake with Almonds and Oats
Cook Everything From Our Fall Issue
By
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Pasta with Octopus Ragu and Stracciatella
By
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Chamomile Gelato
By
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Mastic Panna Cotta
By
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Herbed Yogurt Sauce
“Fake” Pesto
Our 9 Best Fall Breads To Indulge Your Seasonal Carb Cravings
By
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Our 11 Best Cast-Iron Skillet Recipes To Cook This Fall
By
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