Roasting Brooklyn Lee is handled to a dual dipping

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Lindsey Weber is a freelance writer and editor living in Brooklyn. At La Caravelle, recapture the tradition of whole roasted ducks and chickens, carved. Kate Coldrick's method of heat-treating flour in a microwave enables the flour. Ed Lee's fried chicken at Succotash is served two ways: stacked with pickled. South Brooklyn, where most Russians live, probably has more bakeries per.
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