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Check out our latest issues.
Chef Eric Ripert teaches us how to make vegetables the star of the plate.
This week, we chat with Bonnie Morales, who wants to introduce America to the real Russian cooking—blinchiki, pyanka, Uzbek watermelon and beyond. Plus, Hannah Goldfield teaches us about the sweet rewards of bitter food; we make sweet potato cake from Macau; and Adam Gopnik discusses what to eat when you’re blue.