How To Give The 'Good-Food Revolution' A Fighting Chance
If you shelled out $10 a pound for a "heritage turkey" this Thanksgiving, tea-brined it and stuffed it with rosemary bread (that you made), speck (from the local charcuterie guy), fennel (from the farmers market) and lemon (okay, there are limits to this), you might assume that everyone, if given the opportunity, would support such a makeover of a meal that not long ago was dominated by frozen ...
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