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At Wildwood Kitchen in Bethesda, Maryland, chef Brian McBride takes a no-butter, no-cream approach to cooking. And as hard as it is to believe, his food is still delicious. McBride’s culinary philosophy comes into play in dishes like this Mediterranean-inspired pasta. Here, the chef forgoes a heavy butter- and cream-laced sauce for a surprisingly light broccoli rabe pesto made with mustard, anchovies and capers. We served this pesto with clam linguine, and then used it the next day to dress up a plain chicken dinner.
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