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A fast, satisfying dinner.
For the mornings when you can’t fuss around with an omelette.
Mark Bittman’s simple, comforting recipe for zucchini and potatoes inspired by Sicily.
Make sauce for later, and a surprising free-form tart for now.
It’s simple, comfortable, and basically flawless.
A surprisingly simple go-to grilling recipe that makes the most of an unexpected ingredient.
Upgrade regular French toast with a few simple ingredients.
Grilling fish in a foil pack is a little like magic.
Endlessly versatile and infinitely better than store-bought, this is your new go-to recipe.
It just requires care, and a few simple tricks.
Fresh raspberries and rich pound cake combine to make a simple-but-beautiful way to end a meal.
The topping on this cobblerlike pie is a savory, cheesy streusel that even holds up in the fridge for a day or two without getting soggy.
Filled with fresh produce, charred-carrot tacos are great for summer.
These are the easiest, best bean burgers you’ve ever made.
The tech giant has the chance to help the grocery chain get back to its original mission, while still keeping an eye on the future.
The highest and best use of carrots is roasting, not with seven other things, but alone, whole — with a lot of butter.
To care about food now is to care about the future of this country.
Grub Street is honored to welcome our new columnist, Mark Bittman.
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