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The recipe for this pan-fried fillet, finished with a white-wine butter sauce laced with lemon, capers, and shallots, is adapted from Rick Moonen’s Fish Without a Doubt (Houghton Mifflin, 2008).
The recipe for this shellfish-laden pasta comes from chef Michael Chiarello.
Burrata cheese is essentially mozzarella cheese that’s been filled with cream.
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