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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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