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Issue 108
Robie’s Buttermilk Flapjacks
Whiskey Sour
Spiced Sausages with Red Pepper and Eggplant Sauce
Reuben Sandwich
Boston Baked Bean Sandwiches
Marcella Hazan’s Bagna Cauda (Anchovy and Garlic Dip)
Welsh Rabbit
Coq au Vin
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Indian-Chinese Sweet and Spicy Fried Cauliflower
Dry-Cooked Cabbage with Tofu and Peas
Fresh Lime Soda
Cardamom Lassi
Grape-Nuts Pudding
Mushroom Moussaka
Christmas-Style Machaca Burrito
Libby’s Bread and Butter Pickles
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