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Grist
Oct 19, 2014, 10:00 am146 ptsWinter is coming and we’re serious about keeping farmers market produce on the menu. Alexandra Stafford of Alexandra Cooks shows us how to store, prep, and make the most of it, without wasting a scrap. Yotam Ottolenghi prefaced this recipe from Plenty with a one-sentence endorsement: “This dish is the…
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