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Topic: Food (page 115)

(Mark Fleming/Yankee Magazine)

This zucchini gratin is a delicious side

Amy Traverso
Prop stylist: Veronica Olson. Food stylist: Anna Billingskog. (Linda Xiao / Food52)

Marcella Hazan's overlooked pasta sauce

Kiera Wright-Ruiz - Food52
(Schoolhouse)

How to style dining room chairs

Caroline Mullen - Food52
Saucy (Photo illustration by Salon/Getty Images)

How to spring clean your condiment stash

Ashlie D. Stevens
These easy baked scallops are delicious. (Katherine Keenan/Yankee Magazine)

Make perfect baked scallops, every time

Amy Traverso
Prop stylist: Amanda Widis. Food stylist: Monica Pierini. (Linda Xiao / Food52)

This chicken marinade doubles as a sauce

Emma Laperruque - Food52
(Photo by Karl-Josef Hildenbrand/picture alliance via Getty Images)

How to get food coloring off your skin

Sara Coughlin - Food52
Deviled Eggs (Getty Images)

7 deviled eggs for springtime snacking

Ashlie D. Stevens
(Kathryn Harris/ 4Goodnesscake/Getty Images)

Chocolate's secret delicious ingredient

Caitlin Clark - The Conversation
(Maurizio Leo / Food52)

How to make sourdough hot cross buns

Maurizio Leo - Food52
(Ella Quittner / Food52)

The absolute best way to boil eggs

Ella Quittner - Food52
(Rocky Luten / Food52)

How much ham per person is just right?

Rebecca Firkser - Food52
(Rocky Luten / Food52)

Where to buy boar and other game meat

Jarrett Melendez - Food52
Giada De Laurentiis (Photo illustration by Salon/Getty Images)

Giada serves up crispy, healthy chicken

Manuela Lopez Restrepo
Minari on a cutting board (Photo illustration by Salon/Getty Images)

All about minari, a wonderful vegetable

Sam Sontag - Food52
Prop stylist: Amanda Widis. Food stylist: Monica Pierini (Linda Xiao / Food52)

The absolute best way to brown mushrooms

Ella Quittner - Food52
Cookie Butter (Mary Elizabeth Williams)

Slather cookie butter on everything!

Mary Elizabeth Williams
Cascatelli (Scott Gordon Bleicher)

How do you make the perfect pasta shape?

Ashlie D. Stevens
Traditional baked bread sliced cake with onion, herbs and cheese in ceramic dish served with olive oil on blue and white tablecloth. (Photo by: Natasha Breen/REDA&CO/Universal Images Group via Getty Images)

Olive oil company changes the status quo

Ryanwalkerhartshorn - Food52
(Getty Images)

Micro-millers take stock of flour craze

Amy Halloran - Civil Eats
Saucy Q&A (Photo illustration by Salon/Getty Images)

Is aioli just fancy mayonnaise?

Ashlie D. Stevens
Prop stylist: Amanda Widis. Food stylist: Monica Pierini. (Linda Xiao / Food52)

How to make a 4-ingredient Parm

Emma Laperruque - Food52
(James Ransom / Food52)

How to smoke a brisket (and a shortcut)

Paula Disbrowe - Food52
Classic cheese and ham sandwich on black cast iron griddle. (Getty Images)

Let’s griddle every sandwich

Maggie Hennessy
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