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Foreword
Appears in
Published 2011
We have a confession: Overall, we give our collective cooking skills a “B” grade at best. (Truthfully, one of us is pulling that average down, but we’re not saying which one.) We’re darn good nutritionists, but our background isn’t in the culinary arts. The good news? We don’t have to be Cordon Bleu-trained chefs, because we’ve got a well fed, dressed to kill, glossy haired, rock and roll, tart tongued secret weapon: our friend Mel.