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3 weeks ago | 
nytimes.com | Alexa Weibel
Image A nice thing I do for myself is, whenever it's available, I pick up a loaf of shokupan from my local bakery. Everything about shokupan is pleasing - its plushiness, neat cubic shape, buttery aroma and fawn color. It's my favorite landing pad for all sorts of sandwiches, sandos and toasts, though I'm perfectly happy munching on a soft square, plain and unadorned, with a milky afternoon tea.
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1 month ago | 
thewest.com.au | Alexa Weibel
Some soups are a family affair: this one was passed down from grandmother, to mother, to son, namely Wesley Avila, the chef of Guerrilla Tacos in Los Angeles. For his family’s take on the traditional Mexican meatball soup, he suggests paying special attention to the grains that are mixed into the meatballs. “My mum always told me that when the rice is done, the soup is ready,” Avila says.
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Mar 23, 2025 | 
denverpost.com | Krysten Chambrot |Alexa Weibel |Lidey Heuck |Eric Kim
By Krysten Chambrot, The New York TimesHere’s a question to consider: If summer has its ice cream and grill smoke, fall its casseroles and roasts, winter its soups and stews, what are spring’s hallmarks? The warming weather calls for something fresh and bright, but the lingering chill still demands something with heft. Is this … pasta’s time to shine? The 24 recipes that follow make a case for its place as the season’s perfect food.
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Mar 22, 2025 | 
twincities.com | Alexa Weibel |Lidey Heuck |Eric Kim |Dawn Perry
Here’s a question to consider: If summer has its ice cream and grill smoke, fall its casseroles and roasts, winter its soups and stews, what are spring’s hallmarks? The warming weather calls for something fresh and bright, but the lingering chill still demands something with heft. Is this … pasta’s time to shine? The 24 recipes that follow make a case for its place as the season’s perfect food.
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Feb 28, 2025 | 
pressdemocrat.com | Alexa Weibel
Like many treasured French dishes, steak au poivre abides by certain tenets: It begins with a piece of beef that is crusted in crushed peppercorns and ends with a glossy, peppery pan sauce. But otherwise, it’s shaped by the choices of its cook. Depending on where you dine out, you might envision steak au poivre as a cozy bistro meal or a steakhouse splurge — but it’s also the kind of restaurant dish that you can achieve at home (for a fraction of the price).
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Feb 25, 2025 | 
berkshireeagle.com | Alexa Weibel
Like many treasured French dishes, steak au poivre abides by certain tenets: It begins with a piece of beef that is crusted in crushed peppercorns and ends with a glossy, peppery pan sauce. But otherwise, it's shaped by the choices of its cook. Depending on where you dine out, you might envision steak au poivre as a cozy bistro meal or a steakhouse splurge — but it's also the kind of restaurant dish that you can achieve at home (for a fraction of the price).
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Feb 22, 2025 | 
straitstimes.com | Alexa Weibel
NEW YORK – Like many treasured French dishes, steak au poivre abides by certain tenets. It begins with a piece of beef that is crusted in crushed peppercorns and ends with a glossy, peppery pan sauce. But otherwise, it is shaped by the choices of its cook. Depending on where you dine out, you might envision steak au poivre as a cosy bistro meal or a steakhouse splurge.
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Feb 13, 2025 | 
denverpost.com | Alexa Weibel
Like many treasured French dishes, steak au poivre abides by certain tenets: It begins with a piece of beef that is crusted in crushed peppercorns and ends with a glossy, peppery pan sauce. But otherwise, it’s shaped by the choices of its cook. Depending on where you dine out, you might envision steak au poivre as a cozy bistro meal or a steakhouse splurge — but it’s also the kind of restaurant dish that you can achieve at home (for a fraction of the price).
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Feb 11, 2025 | 
star-telegram.com | Alexa Weibel
Like many treasured French dishes, steak au poivre abides by certain tenets: It begins with a piece of beef that is crusted in crushed peppercorns and ends with a glossy, peppery pan sauce. But otherwise, it’s shaped by the choices of its cook. Depending on where you dine out, you might envision steak au poivre as a cozy bistro meal or a steakhouse splurge -- but it’s also the kind of restaurant dish that you can achieve at home (for a fraction of the price).
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Feb 10, 2025 | 
cooking.nytimes.com | Alexa Weibel
Choose the right cut of meat and follow these easy tips to prepare steak au poivre for two. Armando Rafael for The New York Times. Food Stylist: Brett Regot. Like many treasured French dishes, steak au poivre abides by certain tenets: It begins with a piece of beef that is crusted in crushed peppercorns and ends with a glossy, peppery pan sauce. But otherwise, it's shaped by the choices of its cook. Armando Rafael for The New York Times. Food Stylist: Brett Regot.
