How to Eat—and Cook—Like a New President

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We had an inaugural dinner on Tuesday and served the stew, which took all afternoon to make, but it was worth it! One of my guests was a French chef, and he gave it high marks, so whoever devised this recipe and chose it for the luncheon made a great choice. My only caveat is that it was REALLY expensive!

Nancy Burhop of IL 4:57PM January 22, 2009

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