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Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl.
Ari Kolender, the chef behind Found Oyster and Queen St., has a new cookbook: “How to Cook the Finest Things in the Sea.” Try three easy recipes from his book. You’ll be making scallop tostadas and ...
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