‘I Have Made This Recipe Many, Many (Many!) Times’
Source: New York Times
Some may balk at the idea of anchovies, but you could simply neglect to mention them (unless, of course, there’s an allergy involved) since they vanish into the sauce. This tactic worked for a while with our anchovy-averse daughter, but by grade school she was on to us. She still won’t eat a visible anchovy, but the ones melted into garlic oil in her favorite midnight pasta get a pass.Pajeon (Korean scallion…
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