By BY SAM SIFTON from NYT Food https://ift.tt/30RtYjl
via IFTTT What to Cook Right Now Melissa Clark dives deep on oysters: “merroir” and recipes for mignonette, cocktail sauce, and oysters Rockefeller. BY SAM SIFTON https://ift.tt/30RtYjl https://ift.tt/3msFBol New York Times Food Food Cooking and Cookbooks, Content Type: Service December 22, 2021 at 11:00PM
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