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Published on Jun 12, 2012
When Dale Talde--former Top Cheffer and current restauranteur superstar--gets home from a long night of service, plus or minus five or six Jamesons, he makes Cacio e Pepe, or what he lovingly calls "Italian macaroni and cheese."
Serious Eats Senior Managing Editor Carey Jones went to his apartment to pick up a few lazy-home-cooking tips.