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Food & Wine - December 2018Add to Favorites

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In this issue

Flights of Fancy - Duck flambé with cherry jus, spiced guinea hen, and sizzling quail, oh my! Our favorite chefs share their secrets for how to transform game birds into holiday-worthy centerpieces. By Molly Stevens Sweet Rewind - Pastry chefs and bakers share their favorite classic desserts, reimagined— from a towering cheesecake trifle to a fresh, fruitforward ambrosia. By Kelsey Youngman and more...

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