1 pint lump crabmeat, picked over for bits of shell and cartilage
1/2 to 3/4 cup mayonnaise
1 tablespoon hot chile paste (recommended: sambal oelek)
2 tablespoons chopped fresh cilantro leaves
1 lime, juiced
Kosher salt and freshly ground black pepper
1 pint lump crabmeat, picked over for bits of shell and cartilage
1/2 to 3/4 cup mayonnaise
1 tablespoon hot chile paste (recommended: sambal oelek)
2 tablespoons chopped fresh cilantro leaves
1 lime, juiced
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper
1 pint vine-ripened red cherry tomatoes, washed and dried
Extra-virgin olive oil
4 center-cut beef tenderloin steaks, each about 2 inches thick (about 2 pounds total) Kosher salt and freshly ground black pepper
1 pint vine-ripened red cherry tomatoes, washed and dried
1 bunch arugula
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1 bunch arugula
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
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