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In this issue

Bitter & Bold From harissa-spiced escarole shakshuka to delicate coffee flan, we can’t stop cooking with chicories, the coveted bounty of wintertime farmers markets around the country. By Kristy Mucci Adieu Lulu Bidding farewell to the inimitable Lucie Peyraud, whose legacy lives on in fine-dining kitchens and wine lovers’ cellars around the world. By Steve Hoffman

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