In a saucepan, cover the potatoes with cold water and season generously with salt. Add the thyme and garlic, bring to a simmer and cook until tender, about 40 minutes. Drain well. Let the potatoes ...
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Flat iron steak with hon-shimeji mushrooms, pomme puree and lobster emulsion was one of the courses served at the Free Press’ Top 10 Takeover dinner Monday at Bistro 82 in Royal Oak. All the ...
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