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These desserts are edible works of art
Recipes from the Current Issue
See all the latest recipes
Duck Numidian
Venison Tartare
Chapulines with Chipotle-Tomatillo Salsa and Guacamole
Dig into these recipes from our May/June issue
Sweet and savory sorbets for warmer days
Dried or fresh, apricots add a pop of sweetness
Skewers play a charring role for spring
Collard greens take center stage in these recipes
Are you taking advantage of peak asparagus season?
Five Martinis to stir (or shake) up your cocktail menu
Why charred cabbage is the best cabbage
Mediterranean starters to jump-start your spring menu
Tackle a new technique with recipes from our latest issue
Five of our best spring-forward recipes
Five New Orleans-inspired recipes to celebrate Mardi Gras
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My Summer Reading List For Chefs
It’s Not History, but Sociology and Culture that Shape Cocktails
What Being a Butcher Taught Me About the Value of Craft
Five Social Media Tips for Restaurants With No Time for Social Media
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