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Not that I’m above crumpling a napkin just so for a good photo, but this perfectly blue, scrunched-up one was honestly just lying there when I took this picture. As for the waffle, it’s homemade-ish—from a small-batch mix got
For all of you who were betting on whether we would put a turkey on our Thanksgiving cover this year, well, yeah—the answer is yes! But we also did this super fun thing we’ve never done before for a November issue. We rented a rad
Frittata for friends. Fifteen eggs, half cup of crème fraîche, some grated parm, lots of caramelized onions and some sautéed spinach and garlic. Five minutes on the stove, 15 in a 350-degree oven. Guidance provided by @dawnkp
Well that was tasty. @misinewyork
Ace @bonappetitmag staff photographer @yungbludlau just posted a slide show of all his awesome work in the new October Issue of BA, so I figured I would do exactly the same. Featuring layer cakes by @natashapickowicz, the great @tylerkord o
When your wife thinks to grow a sun gold plant in your back yard. 🙌🏽 @simoneshubuck
Didn’t have any iceberg at the market. But, hey, not the worst! #BLT #notpicturedallofthemayo
Maybe this is my vodka soda talking. But as I was just texting @andrewoknowlton, as much as I’m always on my phone for Instagram or reading the @nytimes or listening to a podcast, there is still nothing like the permanence of a print m
Made some linguine vongole the other night, and it was good. Gently simmered some smashed garlic in olive oil, added a couple handfuls of sun gold tomatoes. When they started to pop, poured in a bunch of clams and a splash of white wine. As
I always say don’t fill up on the bread. But if you’re *going* to, you could do worse than @davidchang’s bing board at @majordomola. Crispy, chewy flat bread circled by a constellation of Benton’s ham, cultured butter an
Not pictured: All of the pizza. (@andrewoknowlton made) Oh yeah, details: shaved carrots and beets, with zaatar and olive oil and a splash of rice wine vinegar.
Ham and cheese, no matter the kind of ham or kind of cheese, is pretty much always good. This version is courtesy of our generous friend @rogersroo, who rolled up with the prosciutto di Parma and fresh mozzarella.

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