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31 Standout Finds That Cut Through the Black Friday Clutter, From KitchenAid, Staub, and More
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How to Make Your Own Dolmas (Stuffed Grape Leaves) for Perfect Mezze Plates
The complete guide to big fat Greek—and Middle Eastern—cigar-shaped snacks
How to Make the Best Ultra-Buttery Croissants
Fermented and layered with loads of butter, Tartine's signature croissant dough is the building block for so many more flaky twists, buns, and danish
Do Like the Italians and Burn Your Pasta
Toasty, nutty grano arso pasta—made with 'burnt' wheat—is a longtime Apulian staple, and now it's making a comeback
How to Make the Perfect Stuffed Pasta
Lessons for the best ravioli, tortellini, and everything else you fold out of pasta dough
How to Make Real-Deal Danish Rye Bread, the Heartiest Loaf of Them All
Loaded with seeds and unapologetically twangy, this is the ultimate whole grain bread
9 Ways to Make the Best Paella Ever
Your complete guide to mastering the Spanish essential and scoring perfect soccarat
Homemade Amaro is a DIY Project That’s Really Worth Doing Yourself
How to make the bittersweet Italian liqueur and become a backyard potion master
How to Make Omurice, Japan’s Oozy Exploding Omelet
Get to know the home-cooking classic of soft-scrambled eggs with fried rice
Diary of a Canelé Obsessive: The Decades-Long Quest to Bake the Perfect French Pastry
How to make caramel-crusted, custard-soft, ridiculously aromatic sweet pride of Bordeaux
How to Make Roti, the Essential All-Purpose Indian Flatbread
No oven, no yeast, and no mixer required—just tasty, tender carbs good for sopping up all kinds of curry
