Trompe-l’œil à la Saint-Jacques: or How to Make a Multi-Course Scallop Meal without Scallops

Since I first learned how to cook by binge-watching all of Good Eats almost fifteen years ago, I've enjoyed coming up with creative cooking endeavors. More than anything, I like when there are specific constraints that require me to come up with interesting solutions. This began with early Lentil and Alphabet Challenges, although arguably the …

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