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A dessert classic gets dressed up for dinner

Pan-seared watermelon steak with a confit of tomatoes and eggplant chicharrones is a hot seller at 51 Lincoln. Pan-seared watermelon steak with a confit of tomatoes and eggplant chicharrones is a hot seller at 51 Lincoln. (Erik Jacobs for the Boston Globe)
By Tracey Ceurvels
Globe Correspondent / August 8, 2007

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Sliced into halves or triangles at picnics, barbecues, or on any sultry day, watermelon is a perfect thirst-quenching snack. It's such a staple on the summer table that chefs have decided to dress it up and send it into the dining room when customers least expect it -- far from dessert. (Full article: 508 words)

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