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By Sheila Lukins and Julee Rosso
Published 1989
A few bowls of earthy black, green, and purple olives, salty toasted nuts, caviar, toasted seeds, raisins, dried figs, apricots, apples, and dates, radishes with sweet butter, chips with dips, pestos and toasts, and crostini. They’re hardly any work for the cook but dazzle the eye and titillate the taste buds. These are the lightest and easiest of all amusements.
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