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Your Menu for the Week of October 23, 2017

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  • Recipe

    Pastrami-Kimchi Reuben

    A Reuben is traditionally made with corned beef, which, like pastrami, is cured brisket. But because pastrami gets spiced and smoked, it packs way more flavor. At Wise Sons, they serve a classic rendition, but Beckerman and Bloom have also played with subbing kimchi for sauerkraut, which adds spicy flavor and crunch.

  • Recipe

    Spaghetti with Shrimp, Lemon, and Chard

    Silken Swiss chard replaces spinach in this delicious riff on shrimp Florentine. A good amount of lemon, in zest and juice forms, keeps things bright, while a bit of cream ties everything together.

  • Recipe

    Quick Chicken Pho

    The authentic version of this fragrant Vietnamese noodle soup starts with a broth made from scratch. Here, purchased broth is simmered with charred ginger and onion and lots of spices for a quick flavor boost. Serve with hot sauce if you like a little heat.

  • Recipe

    Wild Mushroom Salad with Fried Eggs

    Sunny-side-up eggs top savory mushrooms and greens dressed in a rosemary-laced Champagne vinaigrette. Adding water and covering the eggs while cooking is a hybrid fry-and-steam method that prevents rubbery whites.

  • Recipe

    Sear-Roasted Rib-Eye with Creamed Chard

    Chard takes the place of spinach in this riff on a classic steakhouse combo. Any kind of chard will work well, but rainbow chard adds nice color.

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