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Katie Jackson
Whole Roasted Black Bass with Potatoes, Green Olives, and Salsa Verde
By
KATIE JACKSON
Head-On Shrimp with Chile Oil and Scallions
By
KATIE JACKSON
Little Gem Lettuces with Marinated Anchovies and Bottarga
By
KATIE JACKSON
Fried Calamari with Saffron Aioli and Agrodolce
By
KATIE JACKSON
Clam and Mussel Toasts
By
KATIE JACKSON
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