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Food
The Proper Way to Cook Okra, According to an Okra Obsessive
By
CHRIS SMITH
No Need to Wait in Line: The Secret to Making Crispy, Delicious Fried Chicken Sandwiches
By
PHILLIP FRYMAN, SOUTHERNFATTY.COM / @SOUTHERNFATTY
Run, Don’t Walk, for This Pasta Inspired by Jamaican Rundown
By
KAT CRADDOCK
Broccoli-Stem Vinaigrette Is the Zero-Waste Condiment You Need on a Weeknight
By
KAT CRADDOCK
Panisse Is Here to Replace Your French Fries
By
REBEKAH PEPPLER
This Fish on a Stick Might Be the Best Beach Snack in Mexico
By
MATT TAYLOR-GROSS
This Old-School Veal Saltimbocca Is Worth Mastering
By
SAVEUR EDITORS
Silky Salt Cod Brandade, By Way of Chicago
By
KAT CRADDOCK
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10 Expert Tips for the Perfect Summer Fruit Pie
By
ELLEN GRAY
For Syrians in Jordan, Booza Is a Sweet Taste of Home
By
MIRIAM BERGER
10 Sweet Tricks for Making Better Ice Cream
By
MAX FALKOWITZ
We Blind Taste-Tested 15 Vanilla Ice Creams
By
LESLIE PARISEAU
How to Make Real-Deal Italian Gelato at Home
By
MAX FALKOWITZ
Alice Waters’ ‘Chez Panisse Café Cookbook’ Still Holds Up
By
ANNA KOVEL
Brown Butter Makes Everything Better, Including This Weeknight Fish Dish
By
KAT CRADDOCK
How Chinese-Influenced Coffee Shops Became the Go-To Breakfast Spots of Malaysia
By
YI JUN LOH
Our 28 Best Cabbage Recipes from Around the World
By
SAVEUR EDITORS
This Grilled-Cabbage Caesar Salad Is Even Better Than the Original
By
KAT CRADDOCK
In Tokyo, Great Tempura Is Everywhere—from Train Stations to Michelin Restaurants
By
JESSICA THOMPSON
18 Ways to Eat More Lentils
By
SAVEUR EDITORS
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