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by Medium x Mark Bittman
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Jason Wilson
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Heated
Oct 12, 2020
On Boars, Booze, and Barbarism
Observations on an autumn hunt in France
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266
6 responses
Heated Editors
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Heated
Apr 27, 2020
Agribusiness Is Using the COVID-19 Crisis to Slash Food-Worker Wages
Three ways you can stop it now
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513
1 response
Mark Bittman
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Heated
Jan 26, 2021
How to Eat Less Meat
A vegetable recipe with a little beef
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441
3 responses
Kaki Okumura
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Heated
Dec 5, 2020
An Offbeat, Immune System-Boosting Miso Soup
To get us through the rest of winter
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681
1 response
Mark Bittman
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Heated
Jun 12, 2020
When It Comes to Carne Asada, You Can Make Tacos, But What About Fries?
Fire up the grill and get…
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76
Felicia Busto-Fraim
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Heated
Sep 17, 2019
This Once-a-Year Chore Connects Me to Queens — And My Italian Heritage
And it ensures the taste of…
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197
2 responses
Rachel Wharton
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Heated
May 27, 2020
You Will Want This Once-Secret Recipe for the Best Pickled Carrots
It’s from The Seaboard Cafe in…
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592
9 responses
Gabriella Gershenson
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Heated
Mar 30, 2020
Cooking For Joy
When a Tuna Melt Feels About Right
It’s comfort food and sustenance
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80
Mark Bittman
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Heated
Oct 29, 2020
We Carve Pumpkins, So Why the Hell Don’t We Cook Them?
Recipes for Halloween and beyond
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213
4 responses
New Worlder
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Heated
Jul 15, 2019
Meet the Meat That Embodies 400 Years of Culinary Exchange
Spices from the New World transformed this…
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182
2 responses
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Heated
Food from every angle: A publication from Medium x Mark Bittman
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