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Melissa Clark Gives Tips On Cooking Shakshuka

Melissa Clark is a food journalist and New York Times columnist. She has also written a number books, including 'Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make' and 'In the Kitchen with a Good Appetite'.

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to put Whisky or whatever, he can put bourbon then there, then I put it into the The joke, and then send a man and a little bit of milk mixture and that's what goes on the frying pan and I can set a wonderful little crest how that it is a great color tan I am going to try that you know ideally don't been doing for on, for weekend breakfast a French post eye socket overnight so gets really really, and argue very fix has a follow-up aren't doesn't doesn't cause you do just enough you know you don't said merging you do just the same amount he would use, you know just get it, on nicely modest, and I lets it overnight and then the cross it just absorbed a really well next, it also makes it easier when you're entertaining,