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Mary Attea

More from Mary Attea

Steak Tartare with Cinnamon, Allspice, and Sesame-Tofu Sauce

For the best steak tartare, use beef tenderloin (the tail end) and always hand-chop the meat. It should never be ground. Chef Anita Lo adds a bit of bulgur for even more texture.

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Moveable Feast is 10!

This season marks the 10th anniversary of Moveable Feast and we’re celebrating it in a big way! Follow us on social for updates on what’s in store for our milestone birthday season. Stay tuned!

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