As I mentioned in this month’s Editor’s Note, Cook Magazine has just turned 18.
I decided to prepare a few savory dishes, plated altogether to celebrate this momentous event. The concept was to plate a few savory items together with something sweet to symbolize 18 years of everything we’ve done at Cook Magazine.
I chose a few simple dishes for my savory “side” of the plate, while our friend and contributor Chef Edward Mateo took care of the sweet side. Whenever I want to prepare something simple and quick, I usually turn to one simple ingredient - butter. On its own or in combination with other herbs and aromatics, butter just gives any dish instant richness.
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