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Issue 7
Preserved Lemons
Lentils with Swiss Chard and Khlea
Quesadillas with Pecorino
Farming for the Love of Food
By
PEGGY KNICKERBOCKER
Lamb, Quince, and Okra Tagine
Seven-Spice Mixture
Basics of Moroccan Food
By
PAULA WOLFERT
My Old Moroccan Home
By
PAULA WOLFERT
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Crêpes with Vanilla Ice Cream
Moroccan Preserved Meat (Khlea)
Perfect Pizza Dough
Where Pizza Was Born
By
DAVID DOWNIE
Pizza Stones
Secrets of a Pizza Oven
Pisto Kastarnoésa (Pesto)
Marinara Pizza Topping
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