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magazine fasteasyfresh 2008 02 roasted shellfish with coriander fennel and meyer lemon
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Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.
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This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.
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This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.
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A punch fish stew with scallops and mussels and all the good things.
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
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Caramelized fennel is a revelation, especially when tossed with hot pasta and lots of Parmesan.
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Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.
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Chile lime clams and a back-pocket pasta.
Dawn Davis
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Here are 22 of our best shellfish recipes--just remember to make enough to share
Sam Dean
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I'm sad to report that for me, this dish was "meh." How was it for you?
Bridget Moloney
Culture
Plus, Magnolia Bakery is entering the edibles arena, and we tried the green bean casserole flavor seltzer.
Li Goldstein
Culture
Maria Helm Sinskey
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In our live Facebook chat, our test kitchen expert covered everything from fresh green soybeans to fennel to ceviche
Laura Loesch-Quintin
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Bricket, bacon, and beans are the culinary trifecta you’ve been waiting for.
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Bon Appétit meets Chef Lucas Sin at Singapore’s busiest seafood restaurant, KEK Seafood, to see how the city's iconic chili crab is made. Fresh Sri Lankan mud crab is transformed into a sweet, tangy dish served to hundreds of diners every night.
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Bon Appétit test kitchen manager, Brad Leone, is back with episode 10 of It's Alive. Brad uses the multi-zone campfire he built in the previous episode to whip up a delicious seafood feast for him and Vinny, with salmon, shrimp, oysters, langoustines, and more!
This is the second in a four part camping edition of It's Alive.
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Roast chicken is the perfect dish for a crowd. Contributing Editor Allison Roman recommends slow-roasting with fennel and fingerling potatoes. Castelvetrano olives and oranges add a slightly briny and bright citrus flavor.
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Bon Appétit spends a day on the line with Chef Nino Coniglio, owner of Lucky Charlie in Brooklyn. A world champion pizza maker, Coniglio's newest venture focuses on making New York-style pizza in the city’s oldest coal oven from the 1890s.
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No need to prep everything ahead: Get your chopping in while the fennel cooks. Just keep an eye on the pot!
Recipe: http://weightloss-tricks.today/recipe/clams-in-white-bean-sauce%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-jZgIDA eNtNee">