A Salmon and Potato Recipe That Only Feels Fancy
Black pepper flavors the fillets at the heart of David Tanis’s spring menu, bookended by an asparagus salad and a fresh strawberry tart.
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This article may be prepared with the assistance of artificial intelligence (AI) and is reviewed before publication. While we aim for accuracy and timeliness, readers should verify important facts from official or primary sources. If you believe any information is inaccurate or that any content infringes your rights, please contact ainewsbreaking.com for review and appropriate action.
