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From temples and festivals to front
Featured in the April/May 2015 edition of the bygone Fine Cooking magazine (a publication I truly miss), this light and creamy yogurt dressing is adapted from Ana Sortun, the chef behind the renowned Eastern Mediterranean eateries, Oleana and Sofra, in Cambridge, Massachusetts
Thick soles will also last longer than thin ones over time
Touches of the lace, accented with lustrous seed pearls, unify the gown and accessories
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