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12/19/2012
Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar.
Issue #146
12/17/2010
Deviled-egg enthusiast Carolynn Spence, chef of Chateau Marmont in Los Angeles, shared her signature recipe for this classic hors d'oeuvre with us.
Issue #135
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