Meet the Maker
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How we'd use this beauty in our own homes.
Today: Food52's Assistant Editor, Marian Bull, shows you how to make soups and stews more flavorful with whatever vegetable scraps you have on hand -- or the cheapest produce at the market.
With this tip from Ottolenghi, the Eggplant King
If you want a tender baked good, this is what you should turn to
Wild Foraged Fresh Fiddleheads (2 lbs)
A Similar Style
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