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- (1 1/2 stick) unsalted butter (1)
- (1 1/2 sticks) unsalted butter, melted, plus more room temperature butter for the pan (1)
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- (1 quart plus a little extra) fresh strawberries, washed hulled, and divided* (1)
- (1 stick) unsalted butter (1)
- (1 stick) unsalted butter, melted (1)
- (1 stick) unsalted butter, softened (113g) (1)
- (1/2 stick) unsalted butter (1)
- (10g) Diamond Crystal kosher salt (1)
- (10oz) cultured low-fat buttermilk (1)
- (12oz) heavy cream (1)
- (185 g) all-purpose flour (1)
- (1oz) cool water to bloom the gelatin (1)
- (1oz) heavy cream (1)
- (2 sticks) unsalted butter (1)
- (2 sticks) unsalted butter, cut into pieces, chilled (1)
- (200 g) granulated sugar (1)
- (200g)dried apricots, nectarines, plums, peaches, or cherries (1)
- (2g) instant yeast (1)
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- (7-8) mirliton (1)
- (7.2 oz each) white asparagus, cut into 2-3 inch pieces (1)
- (8 tablespoons) 115 g unsalted butter, very soft (1)
- (8 tablespoons) unsalted butter, cold (1)
1
- 1/2-inch thick slices of sourdough boule (1)
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A
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B
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C
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D
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- Deli-sliced Swiss cheese (1)
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- Diced (1)
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E
- Ears corn, cut from the cob (2)
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- Extra-virgin olive oil, plus 1/2 teaspoon (1)
F
- Fennel seeds (3)
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T
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U
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V
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W
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Y
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