Healthyish
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The jar craze has now extended to fast food, and we're into it.
Magdalena Puniewska
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We ranked them.
Here's how they make the amba at Golda, Brooklyn's newest all-day cafe.
Priya Krishna
One writer connects the dots from Chez Panisse to the meal kit revolution.
Genevieve Walker
Quick
Think of this as a salad sandwiched between two slices of bread.
4.6
(4.6)
We ever-so-slightly updated a hippie classic.
Andy Baraghani
She takes her eggs with maple syrup and Tabasco.
Tahirah Hairston
You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.
4.5
(4.5)
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We were thirsty for the truth.
It's sort of like taking a trip to the south of France on your lunch break.
Andy Baraghani
Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.
4.4
(4.42)
Put miso in your nut butter and never look back.
Chris Morocco
Crunchy, spicy, and so very simple.
Ashley Mason
Dick Gregory, who passed away in August, spent his career advocating for the state—and the plate—of Black America
Tracye McQuirter
These ones are safe.
Magdalena Puniewska
Adam Rapoport on how he's ditching the potatoes... some of the time.
Adam Rapoport
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Oh, the joys of late-season fruit
We spent some time in the kitchen with the temple food chef.
Rachel Sugar
Okay, the food is really good too.
Zan Romanoff
Once and for all... until next time.
Maggie Lange
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Salmon at two-thirds the price? We're so there.
Serious flavor without the burn
Ali Francis
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Chicken breasts, you've been redeemed.
Anya Tchoupakov
Is that so wrong?
Christine Muhlke