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Thursday, April 21, 2005
I love Mark Bittman
Cooking seems so easy with Bitt-Bitt! This week in his NY Times column, he discusses the main ingredient to countless weekday dinners at my house: the quick ragu.
NY Times: Behold the Potential of a Fast Ragu
posted by sheryl | 4:41 PM |
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Welcome to Sheryl's site dedicated to the humble waffle, among other sweet, savory and delicious things. I'm based in The Hague, Netherlands, and post recipes and travel (food, of course) photos. Mmmm...photos...
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