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Mouthing Off

By the Editors of Food & Wine Magazine

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anatomy of a dish

Introducing the New Pâté Melt Sandwich

Pâté Melt Sandwich

Every short-order cook worth his or her spatula can make a patty melt. But chef Craig Deihl of Charleston, South Carolina’s new Artisan Meat Share knows how to transform this lunch-counter classic into an exceptional sandwich.

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Anatomy of a Dish

Peter Serpico's Creamy-Crunchy Scallop Crudo

Philadelphia chef Peter Serpico swaps citrusy flavors for creamy ones in the sauce for his raw diver scallops.

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anatomy of a dish

Spain's Version of Carbonara

Huevos Rotos

The chef at Manhattan’s new Huertas creates an irresistible version of a traditional Spanish dish combining fried potato strips, chorizo and soft-cooked egg.

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Anatomy of a Dish

An L.A. Chef's Stunning Lobster Roll

Yagi's Lobster Roll

Los Angeles chef Kuniko Yagi has created an Asian-inflected version of the New England summer classic. One reason it’s so good: the extra-fluffy, jet-black charcoal bun.

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Anatomy of a Dish

Cocktail or Bar Snack? This Oyster is Both

Cocktail or Bar Snack? This Oyster is Both

This smoky, frothy, spicy, sour and salty cocktail-snack hybrid is served on the half shell. Here's how that intricate slurp comes together.

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Anatomy of a Dish

An L.A. Artist-Turned-Chef is Making Museum-Worthy Dishes

An L.A. Artist-turned-Chef Making Museum-worthy Dishes

As his wildly popular Santa Monica supper club, Craig Thornton creates stunning plates like this one, titled Wolves in the Snow.

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Anatomy of a Dish

Alex Stupak's Pickled Tongue and Fried-Mayo Tacos

Alex Stupak's Pickled Tongue and Fried-Mayo Tacos

Chef Alex Stupak's amazing tongue tacos are inspired by an iconic pickeld tongue dish at New York's WD-50.

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