Mark and I fell in love with cannellini salad, and so we started paying attention to the versions we enjoyed the most. First came scribbles on napkins, followed by snapshots, and finally, we began experimenting with ratios at home.
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Mark and I discovered fettuccine with anchovies and garlic at Edo Squid in Richmond, Virginia, and immediately knew we had to figure out how to make it at home. A lot of people freak out over anchovies but give this a chance.
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When in doubt, shrimp with cocktail sauce is a gathering staple. For a beautiful presentation, plate the shrimp neatly on a plate with a bowl of cocktail sauce and a few thin slices of lemon as a garnish. Alternatively, spoon a little sauce into individual tiny glass cups with a shrimp hanging over the edge.
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Chicken Pot Pies are an all-time great comfort food. You can bake it in a single pie plate, but it is particularly satisfying to break through a personal flaky crust into the steamy, savory goodness waiting in the dish below.
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We love roasted leg of lamb. Gathering for Christmas in 2017, Mark’s brother Doug and his wife Allie joined us, bringing all the ingredients artfully arranged in a beautiful basket, making it feel like unwrapping a Christmas present.
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Sugo con Costolette (koh-stoh-LEHT-tah) di manzo is Italian for Sauce with Beef Ribs, a popular Sunday comfort food in Italy. Many people refer to it as simply Sunday Gravy. We like our sugo served over pasta or Goat Cheese Gnocchi. If there happen to be any leftovers, we gently reheat the sauce in a covered saucepan on the stove. Comfort food, indeed!
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