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Chef Michael Cimarusti on slowly roasting a fish fillet
Chef Michael Cimarusti on slowly roasting a fish fillet

When I've got a big group of friends coming over for dinner, I'll usually prepare a roast. Frankly, I'll do the same thing even if I'm cooking only for our family of four. First, preparing large roasts is easier than cooking several individual portions. And a well-rested and properly cooked roast is a delicious thing. Then, of course, bringing a big roast to the table is great theater. (Ever hear of Lawry's? Yeah, I thought you might have.) Here's the catch: That roast had better be perfect. Present a roast that winds up being medium-well when sliced and your next dinner party will be more intimate than you might prefer. To make sure my roasts are exactly as...

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