Food for Thought: Cooking from Molly Stevens' new 'All About Dinner'

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Nancy Leson recently got to interview one of our favorite cookbook authors, Molly Stevens at Seattle's The Book Larder. Our copies of her previous books, " All About Braising" and "All About Roasting " are splattered with grease and gravy stains. Can there be higher praise for any cookbook? In this week's Food for Thought, Nance and I talk about the recipes we've made from Molly's new book and some of the great tips she offers – including the best way to crack an egg. Hint : Not on the edge of a bowl.

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