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cooking.nytimes.com
The dish comes together in minutes but tastes as if you’d spent hours over the stove fussing and fine-tuning And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don’t like anchovies, then tell them when only the lamb bones remain.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Celebrate all the fresh fruits of summer with this colorful salad, served with a citrus dressing and toasted pecans.
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