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Vegetables
Artichokes
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+5 More...
Vichyssoise
By
LOUIS DIAT
Catalan-Style Rabbit Stew with Sherry, Mushrooms, and Almonds
By
JUSTINA TERÉS SONDEVILA
Pimento Cheese
By
BRANDON MARTINEZ
Leftover Anything Laab
By
PAILIN CHONGCHITNANT
Old-School Pad Gaprao
By
PAILIN CHONGCHITNANT
Ravioli Nudi
By
SAVEUR EDITORS
Creamy Asparagus Pasta with Mushrooms, Lemon, and Pecorino
By
BENJAMIN KEMPER
Fennel and White Balsamic Jam
By
NATASHA PICKOWICZ
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Roasted Carrots with Green Labneh and Pistachios
By
FATIMA KHAWAJA
Jogaetang (Korean Green Chile Clam Soup)
By
DAN HOLZMAN AND MATT RODBARD
How to Cook Asparagus on the Stove
By
EDNA LEWIS
Tartine’s Teff Carrot Cake with Cream Cheese Frosting
By
ELIZABETH PREUITT
Anelletti al Forno
By
KATIE PARLA
Goat (or Chicken) Tagine with Fennel, Olives, and Ras el Hanout
By
BENJAMIN KEMPER
Pasta and Chickpea Soup
By
FARIDEH SADEGHIN
Yang Chun Mian (Chinese Soy Sauce Noodles)
By
MEGAN ZHANG
Tom Yum Goong (Thai Hot and Sour Shrimp Soup)
By
NANCIE MCDERMOTT
Fire Crackers
By
ELLEN FORT
Roasted New Potatoes with Creamed Spinach and Crispy Garlic
By
NIGEL SLATER
Middle Eastern Rice with Lentils, Frizzled Onions, and Lemony Yogurt Sauce
By
BENJAMIN KEMPER
Brothy Sherried Pork Chops with Butter Beans and Almond Gremolata
By
NIGEL SLATER
Chicken and Rice Vermicelli Soup
By
CORINNE TRANG
Kale Pesto Pasta
By
FATIMA KHAWAJA
Eating Your Greens Is Easy with These Lovely, Leafy Kale Recipes
By
FATIMA KHAWAJA
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