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Kim Loving "The Flavor Bible". Do you know this book? I'm convinced every cook should own it.

Deborah Madison I'm nursing my garden through the heat and wind and drought and starting to see some results. My cardoons are doing splendidly!

Liz Crain I can't believe I haven't!! I'm sorry I'm in admin. right now I'll add it!

asides I am planning for potato soup and bread.

Bruce Harrington Lamb stew freestyle.

Jen Richmond Working on a couple of recipes; converting them to vegan.

Carolyn Banfalvi

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Table Talk: November 17

A local-foods feast

Josh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat.

The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

Most Popular Articles

Fabulous favas

Features

Fabulous favas

A green herald of summer
Egg-boiling essentials

Our Table

Egg-boiling essentials

Mark Bittman’s gone back to basics
Reflections on kitchen remodeling

Adam’s Rib

Reflections on kitchen remodeling

Tips from a (new) pro
Headcheese and chicken feet

First Person

Headcheese and chicken feet

How the rest of the world treats meat
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Truffle ‘fries’ at home

Spaghetti on the Wall

Truffle ‘fries’ at home

A treat for the happiest of hours
The science of baking

Features

The science of baking

Kitchen chemistry
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces

Editor’s Choice

Spice world

The Culinate 8

Spice world

Make and use classic spice blends
Mark Winne

The Culinate Interview

Mark Winne

The food-system reformer
Going nuts

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Going nuts

Crunchy, tasty, healthy
Buying the farm

First Person

Buying the farm

Planting the seeds of agricultural bliss
Better food for more people

Health+Food

Better food for more people

Changing how we eat
Spring onions

Front Burner

Spring onions

Celebrate the season with these fresh alliums
Meat masters

Features

Meat masters

Why we love DIY butchery
The cherry orchard

Unexplained Bacon

The cherry orchard

How to make a Japanese picnic

Most Emailed

Carrot Hummus

The Northwest Vegetarian Cookbook

Carrot Hummus
A whole-grain glossary

Features

A whole-grain glossary

Twenty whole grains to cook and eat
Macaroni and Cauliflower Cheese Bake

Jamie’s Food Revolution

Macaroni and Cauliflower Cheese Bake
Stir crazy

Unexplained Bacon

Stir crazy

How to make killer stir-fry sauces
Turnip Pickles

A Platter of Figs

Turnip Pickles
Rhubarb Almond Cake

Culinate Kitchen

Rhubarb Almond Cake
Here’s the beef

The Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill
Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

Culinate Kitchen

Spicy Noodles with Sweet Potatoes, Spinach, and Tofu

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