Your Best Dish with Meat as a Flavoring

Your Best Dish with Meat as a Flavoring

This week, we're casting aside bronzed roast chickens, grilled T-bone steaks, and whole broiled fishes. We want your dishes that use just a small amount of meat among a chorus of flavors: salty anchovies, paper-thin prosciutto slices, fat-specked chorizo, tiny brined shrimp.
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Texas Tartine

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