I jumped on the duck prosciutto bandwagon, and enjoyed it as part of an hors d'oeuvres tray with a bunch of other DIY projects, plus tortellini in brodo.
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Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
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dry harissa
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