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Steven Satterfield

Recipes and Stories by Steven Satterfield

  • Braised Fennel with Olives and Oranges

    The classic accents of briny olives and tart oranges balance the mellow sweetness of fennel when it is cooked until fork-tender.
  • Radish Sandwiches with Butter and Salt

    The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine.
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