The Quotidian Cook
Natural cooking for the daily adventurer
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Alf Mota: On Contemporary Macrobiotics
On Fermentation with Sandor Katz
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Boletus Country Rice
Shakshuka
Chickpeas with quinces stew
Sicilian caponata
Spelt berries with greens
Polenta and sage flatbreads
Artichokes with lemon and mint
Azuki chilaquiles
Ganxet beans with mussels
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