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By transforming once-kosher recipes with new flavors, shapes and techniques, chefs are innovating on, and safeguarding, time-honored breads and pastries.
By Jenny Comita and Mari Maeda and Yuji Oboshi | NYTimes | NYT > Food | Disclosure
and safeguarding
By transforming once-kosher recipes with new flavors
chefs are innovating on
NYT
NYT > Food
NYTimes
shapes and techniques
time-honored breads and pastries.
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- Other Apps
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