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Your food needs some flower water. We know how that sounds, but we've got 13 recipes that prove why you need to pick up some rose and orange blossom water right now.
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Watercress is back! It’s fantastic paired with piquant mustard and sharp vinegar that can stand up to the nose-tingling burn.
4.0
(4.14)
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We highly recommend using more than one type of radish for this salad—it really makes a difference in both texture and presentation.
4.3
(4.33)
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The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.
4.0
(3.97)
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And the award goes to…
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We paired peppery watercress with bright rhubarb and sweet berries in an unexpected, delightful spring salad.
5.0
(5)
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From Thor to David Lynch to Thrasher magazine, the strangest places we've found real recipes
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This playful take on spicy tuna onigiri swaps watermelon (yes, watermelon!) for the fish, resulting in a vegan bite that tastes (surprisingly) like the real deal.
3.0
(2.86)
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Whaddayear, whaddayear.
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From chicken cabbage salad to fudgy weed brownies.
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Fool your friends into thinking you're fancy.
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A collection of our cover recipes since 2012, from Skillet-Fried Chicken to Ultimate Sticky Buns to Sour Cherry Pie.
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How chef Melissa Miranda of Seattle’s Musang creates deeply flavorful dishes with a handful of heavy-lifting ingredients.
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Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.
4.0
(4)
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Delicious, restaurant-worthy recipes that are worth the time investment.
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2.5
(2.5)
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The secret behind many great breads is something called a preferment, a portion of the dough that ferments separately from (and for more time than) the rest of the ingredients. A preferment increases the strength of your dough (improving its final crumb structure) and contributes to aroma and flavor. In baker Bryan Ford’s cookbook New World Sourdough, the preferment is a sourdough starter; in this recipe, however, his preferment is the lower-maintenance poolish—a mixture of flour, water, and active dry yeast that grows overnight. Mix the poolish with more flour, water, and yeast as well as a touch of olive oil, sugar, and salt, and you get a resilient, flavorful dough that can be used in a nearly infinite number of ways. This is an instance when you really do need a kitchen scale—Ford encourages all bakers, especially beginners, to use one. The master dough can also be scaled up or down as desired.
4.0
(4.22)
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The duo behind Neng Jr.’s in Asheville, NC, share five recipes to love up on your chosen family.
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