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Sea salt
Yield :
1 Pie
Servings :
8 slices
Red Kuri Squash Tart with Parmesan and Fontina
Yield :
30 each
Servings :
5 servings
Cook Time :
20 Min
Chef Bradley’s Potato and Cheese Pierogi
Servings :
6 to 8
Cook Time :
45 Min
Lemon Chickpeas with Kale, Sumac and EVOO
Yield :
40 ounces
Servings :
20 servings
Cook Time :
30 Min
Discovering Cafe Pasquale’s Big Red Chile Sauce
Yield :
5 Eggs
Servings :
2
Cook Time :
6 Min
Egg in a Glass with Sauce Gribiche
Cook Time :
20 Min
Quite Possibly the Best Curried Coconut Lentils
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