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When we invited Sarah Copeland, author of the new cookbook Every Day Is Saturday, to cook with us, we knew gorgeous, elevated dishes would be on the menu. But we had no idea that we’d fall head over heels for a new appetizer: baked feta with dill, caper berries and citrus.
“Baked feta is a dish you can—and should—learn to make by heart,” Copeland tells us. “This grazing-style dish is a filling lunch or a thrilling first course, served with toasted pita.”
It serves four, but we’re not going to lie…we could easily finish this all by ourselves.
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