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ChefSteps
Sushi Rolls with Taichi Kitamura
Taichi Kitamura, executive chef at one of our favorite Seattle sushi destinations, Sushi Kappo Tamura, walks us through the steps of making three different types of maki: futomaki, uramaki, and hosomaki. All of them are easy and fun to make, with endless opportunities for creativity, and they’ll wow your raw-fish-loving friends any day of the week.
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A smoky, salty beach clambake—hold the beach. All the flavor of the real thing, at home.
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All the components of the delicious original, transformed into a stunningly elegant dish.
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A dessert that's both refined and playful—creamy, and bursting with bright citrus flavor.
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A warm salad made with radicchio dressed with buttermilk, chive oil, and blue cheese.
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Rich, moist, and eggy, and durable enough to hold up to a big, fat juicy burger.
