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Waiter Confidential: The Dark Side of Parisian Dining

Christopher Kimball’s Milk Street Radio

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The Perfect Squash Lavagna

A friend recently brought up the idea of making a tympano, which is a really interesting thing. Another thought I had was moussaka, but in place of the ground lamb lentils. And that's sort of an adaptation of a hardy dish, but using beans instead. The main thing about the tympano that I was interested in was that presentation of being able to cut into something and seeing layers. It can be as glamorous as you like. But it's the unmolding that's fun and the presentations terrific.

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