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Anna Archibald is a food, drink and travel writer who regularly contributes to Half Full. Her work can also be found in Wine Enthusiast, Thrillist and various other publications.
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Warm Up with this Hearty Icelandic Fish & Potato Hash
Classic Comfort FoodMake Chef Gísli Matt’s version of plokkfiskur, a delicious cod and mashed potato dish featured in his new cookbook.
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Find Out the Surprise Ingredient to this Delicious Egg Salad
Classic Comfort FoodElisa Marshall of New York’s Maman shares her generations-old tips and tricks for making her signature egg salad.
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Spice Up the Holidays with Delicious Speculaas Cookies
Cookie SwapPastry chef Charbel Abrache of Washington, D.C., bakery Seylou shares his recipe for making classic speculaas windmill cookies.
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Bake These Boozy Hot Buttered Rum Shortbread Cookies
Cookie SwapLisa Ludwinski of Detroit’s acclaimed Sister Pie bakery shares her recipe for a spirited twist on a classic holiday cookie.
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Pistachio Palmiers Are Santa’s New Favorite Cookie
Cookie SwapKristina Cho shares the recipe for making this festive nutty and crispy cookie from her new cookbook “Mooncakes & Milk Bread.”
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Forget Holiday Cookies. Fry this PB&J Hand Pie Instead
Classic Comfort FoodSt. Louis chef Rob Connoley takes inspiration from New Orleans’ beloved Hubig’s hand pies to give the classic peanut butter and jelly sandwich a makeover.
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Get the Recipe for Top Chef Yotam Ottolenghi’s Go-To Pasta
Classic Comfort FoodThe famed chef and cookbook author shares the recipe for his version of pasta al forno that’s featured in his new book, “Shelf Love.”
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Star Baker Nadiya Hussain Shares Her Personal Scone Recipe
Classic Comfort FoodTopped with clotted cream and blueberries, this creative scone from “The Great British Bake Off” champion Nadiya Hussain’s new cookbook is deliciously improper.
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Rethinking New England Clam Chowder With Scott Conant
Classic Comfort FoodAward-winning chef and author Scott Conant shares his dairy-free version of the classic chowder he grew up eating in Connecticut.
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This Greek Orange Cake Pudding Is Next-Level
Classic Comfort FoodNew York Chef Mina Stone of Mina’s at MoMA PS1 shares the recipe for portokalopita, an orange- and-cinnamon syrup soaked Greek dessert, from her new book “Lemon, Love & Olive Oil.”
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