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Matt Hyland

  • Recipe

    Lemon Brûlée Pie

    Inspired by Thomas Keller’s lemon sabayon tart, this pie gets finished with a sprinkling of sugar and a flame for a sweet, toasty, crackly top.

  • Recipe

    Arugula Salad with Dried Cherries and Pistachios

    The deep, sweet flavor of dried cherries contrasts a bright orange vinaigrette and peppery greens for a salad that gets better and better with each bite.

  • Recipe

    Pasta with Lamb Ragù

    The broth for this ragù is infused with dark spics like star anise and peppercorns. Though subtle, they give the meaty ragù an intriguing undertone.

  • Recipe

    Radishes with Caraway Butter

    Sometimes the simplest food is the best. Here, crisp radishes are meant to be swiped through soft butter for a predinner nibble. When trimming the radishes, leave a little of…

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