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48H 48MIN
Cured Spotted Sardines with Salsa Verde
Chef Doug Psaltis’s cured sardines reflect the Basque influence behind Asador Bastian, combining precise curing with bright, herb-driven salsa verde and smoky pimentón oil. The dish balances richness and acidity, anchored by the txuletón-driven...
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Sardines
Doug Psaltis 2
Juan Manuel Barrientos 4
Inside the Kitchen: Seven Questions with Juan Manuel Barrientos of elcielo Washington
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Juan Manuel Barrientos 3
At elcielo Washington, Dinner Is Theater, and Colombia Is Center Stage
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Medium
1H 40MIN
Stracciatella with Legumes
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Bastia Stracciatella
Tyler Akin 2
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Medium
3H 45MIN
Strozzapreti Arrabbiata with Ricotta Dumplings
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Strozapretti
Tyler Akin 2
Tyler Akin 2
Kiki Aranita
Inside the Kitchen: Seven Questions with Tyler Akin of Bastia
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Stracciatella
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Bastia
Philadelphia, United States
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Stracciatella

Bastia

Philadelphia, United States
Medium
1H 5MIN
Melon Panzanella with Charred Cucumber, Sourdough, and Anise Hyssop
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Melon Panzanella
Chef Eric Bost 2
Medium
27H 25MIN
Lamb Meatballs with Gigante Beans, Oven-Dried Tomatoes, and Rosemary Breadcrumbs
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Lamb Meatballs
Chef Eric Bost 2
Chef Eric Bost 2
Inside the Kitchen: Seven Questions with Eric Bost of Jeune et Jolie, Lilo, Wildland, and Campfire
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Lamb Meatballs
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Wildland
Carlsbad, United States
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Lamb Meatballs

Wildland

Carlsbad, United States
Lilo Spot Prawn
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Lilo
Carlsbad, United States
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Lilo Spot Prawn

Lilo

Carlsbad, United States
Hollywood Bowl
Journalist Paul Feinstein.
How Suzanne Goin and Caroline Styne Turned the Hollywood Bowl Into a Dining Destination
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Medium
25MIN
Spaghetti with Creamy Ricotta and Basil
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Spaghetti with Creamy Ricotta and Basil
Mateo Zielonka 1
Medium
25MIN
Rigatoni with ‘No-Vodka Sauce’
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Rigatoni with ‘No-Vodka Sauce’
Mateo Zielonka 1
Pasta Pronto Cover
Journalist Paul Feinstein.
Pasta Pronto: Mateo Zielonka Closes His Trilogy with Speed and Soul
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