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Handmade Burrata 2 Ways: Raw Rhubarb & Fava Froth + Fresh Chickpeas & Pita

Burrata. I love to make it, love to eat it, love to serve it.  I heart it in Italy the most since it’s often made from water buffalo as opposed to the plain ol’ cow we tend to use here … Continued

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Smoked Mangalitsa Jowl with Okinawan Gnocchi, Favas & Fresh Chickpeas

There is a lot going on with this dish and yet each mouthful is pure, refreshing, almost crisp.  The multi-layered flavor profile of the Mangalitsa pig jowl probably has much to do with the fact that...

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