Broccoli, Pine Nuts, Cured Sardines, Hot Chilies, and Garlic
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Broccoli, Pine Nuts, Cured Sardines, Hot Chilies, and Garlic
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Broccoli, Pine Nuts, Cured Sardines, Hot Chilies, and Garlic
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Stew of Autumn and Abalone, Nettle, and Breadcrumb Sauce
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Stew of Autumn and Abalone, Nettle, and Breadcrumb Sauce
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Swordfish with Exotic Spices, Cabbages, Bacon, and Jerusalem Artichokes
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Swordfish with Exotic Spices, Cabbages, Bacon, and Jerusalem Artichokes
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Octopus, Chickpea-Squid Ink Purée, Tete de Cochon, and Hearts of Palm
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Octopus, Chickpea-Squid Ink Purée, Tete de Cochon, and Hearts of Palm
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Chef Mark Liberman of AQ - San Francisco, CA
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AQ - San Francisco, CA
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AQ - San Francisco, CA
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Chef Mark Liberman of AQ - San Francisco, CA
Photo: Katherine Sacks | October 2012
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