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WHO: FOOD52er blanka.n is a food writer living in New York.
WHAT: A classic Italian seafood pasta with both anchoves and sardines, round out with fennel and a healthy hit of olive oil.
HOW: Not counting the pot you use to boil the pasta, this is a one-dish meal -- weeknight dinner, anyone?
WHY WE LOVE IT: The flavors and textures of this pasta are perfectly balanced, from the bite of the currants to the crunch of the pine nuts.
We're obsessed with savory yogurt
Savory yogurt is whey cool.
DIY Nutter Butters.
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How to make bouillabaisse.
Just shrub it off.