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Magazine

Getting Through the Weeds

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Recent Issues Check out other past issues

  • The Style Issue
  • The Salty Issue
  • The Imperfection Issue
  • The Bones Issue
  • Chefs to Watch 2024
  • The Experience Issue
  • From Urban Spaces to Full-Scale Farms, How to Build an On-Site Garden

  • How This Bartender and Wellness Advocate Stays Present While Slammed

  • Cooks Share Their Tips on How to Get Through the Weeds

  • From Chokecherries to Birch Buds, Native Chefs Highlight Indigenous Ingredients

  • Concentrates Take the Guesswork and Skunk Out of Cooking with Cannabis

  • How This Berlin Bar Preserves Foraged Plants, Herbs, and Flowers for Cocktails

  • An HR Pro on When to Weed Out (or Coach) Toxic Employees

  • From Burmese Tea Leaf to Fancy Ranch, Four Salads to Make Now

Recipes from this issue See all the recipes from the current issue

  • Fig Leaf

  • Spicy Crab Bucatini with Fennel, Mint, and THC

  • Duck Numidian

  • Ana Castro's Fabulous, Modern, Monochromatic Mole

  • How a Medieval Recipe Inspired This Modern Duck Dish

  • Grasshoppers and Crickets Are the Protein of the Past and Future

  • A California Chef Embraces Mushrooms During Their Meatiest Moment

  • How These Owners Plan to Survive the Summer Restaurant Rush

  • These Seattle Chefs Scout for Greens and Edibles Along the Washington Coast

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Recent Blogs

  • Ask Jon: How Do I Handle a Bad Restaurant Review That’s Full of Errors?
  • Ask Jon: Is Googling My Guests Creepy or a Sign of Great Service?
  • Restaurant Folks Need Networking Too
  • Ask Jon: What Do I Do With a Wine Cellar I Inherited…But Know Nothing About?
  • To Create a Non-Toxic Environment For Your Team, Start at the Top
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