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Sara Lee, Meet Chef Boyardee
It Slices, It Juliennes, It Shreds Like the Pros Do
Beautiful Blades
Solid on Grounds
By
BILL STAGGS
Feats of Clay
Leave It to Cleaver
Irish Potatoes
The Whole Hog
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In the Green of Health
Asian Greenery
By
JOHN WILLOUGHBY
In Praise of the Cast Iron Skillet
From Olives to Oil
Truly Wild Rice
It’s Not Easy Being Green
By
REGINA SCHRAMBLING
The Fire Bird
By
ALLISON ENGEL
The Trip of the Iceberg
By
MARION CUNNINGHAM
Epic Farçon
Where Cranberries Come From
A Juicy New Twist
Striking Oil
By
PERRY GARFINKEL
The Cure
Is London Cooking?
By
RAYMOND SOKOLOV
Idlis and Dosas
Cheese Country
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