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magazine fasteasyfresh 2008 02 seared arctic char with broccolini olives and garlic
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This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.
3.7
(3.7)
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We could be convinced to serve this flank steak recipe for breakfast—the potatoes basically make this morning food.
5.0
(5)
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This method works well with other fish. Substitute salmon or fresh trout for the char if you like.
4.4
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Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.
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Crisp-skinned fish isn’t about high heat.
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Briny, puckery, and buttery, piccata is too delicious to reserve for chicken.
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We took the crispiest-skinned chicken we ever did see, from Michelin-starred restaurant Vestry in NYC, and created a simplified version perfect for whipping up at home.
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A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices.
4.4
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Tartare should be served very cold and right after making. If needed, prep the ingredients ahead and chill them; assemble at the last minute.
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4.5
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Vegan
4.0
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This Asian-inspired broccoli beef recipe will make you forget all about that takeout menu.
3.0
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4.0
(3.91)
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The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.