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Mussel Salad
James MacGuire
Jun 4, 2020
•
The Art of Eating
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Mussel Salad
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Deep-Fried Oysters
Beer batter is classical French.
Feb 12, 2018
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Edward Behr
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Fish Mousselines
By James MacGuire
Apr 17, 2017
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The Art of Eating
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Crayfish or Lobster Coulis for Quenelles
By James MacGuire
Apr 12, 2017
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The Art of Eating
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Fish Pâté
By James MacGuire
Apr 10, 2017
•
The Art of Eating
1
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Fish Pâté
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Fish Quenelles
By James MacGuire
Apr 6, 2017
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The Art of Eating
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Fish Quenelles
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Cioppino
By Mitchell Davis and Laurent Gras
Mar 29, 2017
•
The Art of Eating
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Peperoni Ripieni con Tonno (Bell Peppers Stuffed with Tuna)
The forerunner of this antipasto from Piedmont in Italy was probably peppers with anchovy sauce; both are still made and are excellent.
Mar 26, 2017
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Edward Behr
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Peperoni Ripieni con Tonno (Bell Peppers Stuffed with Tuna)
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Finnan Haddie Chowder
The simplicity of this chowder shows off excellent finnan haddie, a smoked fish now so scarce in North America that many people have no idea what it is.
Mar 23, 2017
•
Edward Behr
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Maryland Crab Soup
The blue crab, Callinectes sapidus — whose name means “savory beautiful swimmer” — is found all along the Atlantic Coast of North and South America and…
Mar 17, 2017
•
Edward Behr
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Maryland Crab Soup
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Cod with Tomato, Hyssop, and Tarragon
For this, you need fresh hyssop, a perennial herb with spikes of fine, small, edible blue-purple flowers, which are good in a salad.
Mar 13, 2017
•
Edward Behr
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Cod with Tomato, Hyssop, and Tarragon
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Marinated Tuna in Olive Oil
The predecessor of canned tuna in oil, a 19th-century innovation that at its best is extremely good, was tuna cooked with a large amount of salt and…
Mar 12, 2017
•
Edward Behr
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Marinated Tuna in Olive Oil
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