Adina Steiman

Italian cookbook legend Marcella Hazan preached for years about the need for radical simplicity in cooking. These days, we're all listening.
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Fun to say, even more delicious to eat.
Rice, tahini, almond milk, and three kinds of spice make this "eggnog" twice as nice.
From stunning sandwiches to colorful thumbprints, these beautiful cookies are dressed to impress.
The best part? They're ready in minutes instead of hours.
Pure summertime seafood bliss, courtesy of New Orleans' Toups' Meatery.
Seasoned just with salt and plenty of coarsely ground pepper, this regional favorite is hard to beat.
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It's the perfect blend of DIY project and instant gratification.
It's so easy you can whip up a batch before your morning coffee.
Seasoned just with salt and plenty of coarsely ground pepper, this regional favorite is hard to beat.
It's the perfect blend of DIY project and instant gratification.
It's so easy you can whip up a batch before your morning coffee.
Best New Chef Niven Patel says that curry leaves are the key to unlocking the flavors of South Indian food. And you don't need a specialty market to find them.
They're not a sign of grill skill—they're a mark of unfulfilled flavor potential.
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Turns out, the secret isn't in the ingredients at all.
Zero energy? Nothing in the fridge? No problem. These weeknight dinners ask the bare minimum from you, and deliver way more than you'd expect.
Say it with me: No anchovies, no Parmesan, no eggs, but all the flavor. 
It used to dominate restaurant menus across the country, and for good reason.
Here’s the puffed, golden-brown brunch centerpiece of your dreams.
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