Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl. Spoon the mustard sauce evenly over the fish fillets, making sure each of ...

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Kenji Morimoto shares the magic of fermentation in cookbook debut You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations are unbiased ...

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Joey is a writer/editor, TV/radio personality, lifestyle expert, former entertainment publicist and author of "Basic Bitchen." His written work has been featured in major food and travel outlets, and ...