jglee in Cambridge, MA
total posts: 228
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Broiled Herb and Garlic Quail Stuffed with Bacon and Raisins from Tapeo in Boston, MA
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Perfectly roasted crunchy potatoes in the convection microwave oven!
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Island Creek Oysters from Duxbury MA from the bar at Rialto in Cambridge, MA
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The simplest way to prepare your CSA boxshare vegetables - simply roasted with garlic
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Sautéed Corn Lime and Jalapeño from Market by Jean Georges in Boston, MA
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Roasted lamb, tomato chutney, goat cheese sandwich from Flour Bakery in Cambridge, MA
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The "Yuppie Burger" - Boursin and bacon burger from Bartley's in Cambridge, MA
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Wok Roasted Mussels with lemongrass from Myers + Chang in Boston
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A great method for baking salmon that comes out moist and tender.
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Gua Bao - the traditional pork belly bun that was around way before the Momofuku pork belly buns
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Homemade steamed Chinese buns - is it worth the effort?
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Tuna Tartare - so easy and delicious with this simple spicy mayo sauce
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Have you ever tried making your own chirashi at home? It's easier than you think and cheaper too!
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Rosemary Foccacia from Smith & Wollensky in Boston
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A great way to use up your farm fresh herbs - Make herb butter!
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Simple, healthy, and delicious - quinoa with chopped herbs
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Pan-Seared Scallops with Pancetta, Peas, Cipppolini Onions, Cumin-Carrot Sauce from Bergamot in Cambridge, MA
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Fava Fennel Mint Salad - perfect for summer!
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Rich & creamy, this avocado ice cream is full of "good fat" and tastes fantastic!
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"Green Goddess" sandwich from Canteen in Cambridge, MA
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A simple, faster, and delicious way of preparing root vegetables
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Sashimi Lunch Set from Bluefin in Cambridge, MA
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Tarte Flambée or Flammekueche? This is the Alsatian version of a flatbread from Sandrine's in Cambridge, MA
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Gremolata -a beautifully versatile and fragrant condiment made from citrus zest, garlic, and parsley
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French macarons from Financier Patisserie in New York
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Fried oysters from Redbones in Somerville, MA
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Squid Ink Risotto from Top Chef Masters contestant Jody Adam's Rialto in Cambridge, MA
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My own makeshift method for making the perfect "sous-vide" steak
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A taste of spring! Fusilli with Morel Mushrooms, English Peas, Corn, and Asparagus
