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March/April 2020
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Staff Pick
Recipe
•
30 min
Pan-Seared Strip Steaks
Recipe
•
30 min
Butter-Basted Fish Fillets with Garlic and Thyme
Recipe
•
1 hr
Financiers (Almond–Browned Butter Cakes)
Recipe
•
45 min
Cucumber-Dill Salad
Equipment
The Best Grill Presses
Ingredient
Kosher Salt
Recipe
•
30 min
Apple-Fennel Rémoulade
Recipe
•
30 min
Chili Powder
Recipe
•
1 hr
Chicken Schnitzel
Recipe
•
1 hr
Congee (Chinese Rice Porridge)
Recipe
Crumpets
Ingredient
(Very) Dark Chocolate Bars
Recipe
•
30 min
Pan-Seared Strip Steak for Two
Recipe
Chili Crisp
Recipe
•
30 min
Microwave-Fried Shallots
Recipe
Buckwheat Crepes with Ham, Egg, and Cheese (Galettes Complètes)
Recipe
•
1 hr
Congee (Chinese Rice Porridge) with Stir-Fried Ground Pork
Recipe
•
30 min
Make-Ahead Homemade Mayonnaise
Recipe
•
1 hr
Chocolate Chunk Financiers
Recipe
•
30 min
Mild Curry Powder
Recipe
•
1 hr
Pistachio Financiers
Recipe
•
30 min
Five-Spice Powder
Recipe
•
1 hr
Plum Financiers
Recipe
•
45 min
Buckwheat Crepes
Recipe
•
45 min
Whole-Wheat Crepes
Recipe
•
1 hr
Chicken Schnitzel for Two
Recipe
•
1 hr
Raspberry Financiers
Recipe
•
45 min
Spring Pea Salad
Recipe
Boiled Whole Artichokes
Recipe
•
30 min
Sauce Verte
Recipe
Whole-Wheat Crepes with Sautéed Cherry Tomatoes and Ricotta
Recipe
Rye Crepes with Smoked Salmon, Crème Fraîche, and Pickled Shallots
Recipe
•
45 min
Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus
Recipe
•
30 min
Sesame-Orange Spice Blend
Recipe
•
45 min
Rye Crepes
Article
No-Fear Artichokes
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