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cooking.nytimes.com
This recipe is by Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots It is, at once, lively and elegant To round it out, it needs a sturdy accompaniment
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East meets West in this fusion red snapper with strong Chinese flavors like ginger and garlic that is prepared with simple French techniques.
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www.chowhound.com
I am not a natural when it comes to the open flame; in general, my husband does the grilling in our family (so manly!) and slathers up the fixins’ before he throws...