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This week, chef John Besh teaches us how to fry an egg in The Key 3. We take an adventure in sustainable eating with the duo from The Perennial Plate, and we look at the spread of Japanese food in America with Daisuke Utagawa of Sushiko.
Creamy Any Vegetable Soup
Risotto of Almost Anything
The Cardinal's Ragu
Salad of Tart Greens with Fresh Herbs, Prosciutto and Parmigiano-Reggiano
The Mecca is an old-time diner with personality-plus waitresses and a menu of blue plate specials. It is famous for its outlandishly large cinnamon roll.