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Cheese Week Comes to New York

Cheese Week Comes to New York

If you can’t make it to Cheese Day in Paris, enjoy Cheese Week in the States

Paris may have Cheese Day, but New York has Cheese Week.

We recently learned all about the second year of Cheese Day in Paris, where, on Feb. But if you can’t be in Paris for the festivities, don’t worry: Cheese Week is coming to New York from Feb. Not to be left out, chefs in Philadelphia and California, like their New York counterparts, will spotlight cheeses from France and around the world on their menus all week long.

In New York, the French Cheese Board has organized a whole menu of tastings all over the city, including cheeses, wines, and spirits. These two-hour sessions will feature cheeses from some of France’s great cheesemakers. From well-known names like Marin and Alouette (both of which make their French-style cheeses in American settings) to boutique imports like Fromagerie Arnaud and Fromagerie Henri Hutin, cheese-fanciers will be hard-pressed to choose which tasting to attend. It is suggested that oenophiles check the pairings that will be offered at each tasting. From powerhouse names like Domaines Barons de Rothschild (Lafites) to Champagnes Brimoncourt and Calvados Boulard, and new discoveries like the wines of Chateau Tourril, there will be something for every wine connoisseur. Centered around the French Cheese Board in SoHo (41 Spring St.), all New Yorkers are invited to attend these tastings. Reservations can be made here.

Festivities are also the order of the day at Murray’s Cheese Shop at both Grand Central Station and the Bleecker Street location. Each day of Cheese Week, samplings will take place from 3 to 6 p.m. and discounts will be offered on select French cheeses. At their neighboring Cheese Bar (264 Bleecker St.), French cheese and wine pairings will be offered as well as their regular menu. There will even be a special cheese class called “Vive La France: French Wine and Cheeses” to be held on Tuesday, Feb. 21. Open to the public, it’s wise to call for a reservation at (212) 243-3289. Meanwhile, uptown at Zabar’s, three-hour cheese tastings will take place both Feb. 24 and 25 from 2 to 5 p.m.


Who Created the First Macaroni and Cheese?

Macaroni and cheese is the ultimate comfort food. Loved by people of all ages, a steaming hot bowl of pasta and melted cheese has the potential to make everything right with the world.

So who came up with the idea to combine elbow macaroni with creamy cheese to create this simple, yet perfectly complementary concoction? As you might expect, mac and cheese traces its roots to Italy, home of many culinary delights. The "Liber de Coquina," or "Book of Cooking," an Italian cookbook from the 13th century, includes a recipe called de lasanis that foodie historians believe is the first macaroni and cheese recipe. The recipe calls for sheet pasta cut into 2-inch (5-centimeter) squares, cooked in water and tossed with grated cheese, likely Parmesan [source: Wright].

From then on, macaroni and cheese grew in popularity across Europe. In colonial America, casserole dishes similar to today's mac and cheese were served at New England church suppers, where they probably originated from "receipts," or recipes, passed along from English relatives. The dish was primarily reserved for the upper classes until the Industrial Revolution made pasta production easier.

Amateur historians have often credited Thomas Jefferson with introducing macaroni and cheese to the United States. That probably isn't true, but he did help make it popular. He dined on the dish during his time in Italy he loved it so much that he brought a pasta maker back with him to the U.S. and served the dish at the White House in 1802. Mary Rudolph, who took over hostess duties at the White House when Jefferson's wife died, included a macaroni recipe that with Parmesan cheese in her 1824 cookbook, "The Virginia Housewife."

Of course, Kraft Foods introduced the Kraft Macaroni and Cheese Dinner in 1937, at the end of the Great Depression. Called "the housewife's best friend, a nourishing one pot meal," it was a fast, filling and inexpensive way to feed a family. In that year alone, 8 million boxes were sold, and the popularity of Kraft dinners continues today [source: Rhodes].

While original homemade recipes include pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or more affordable processed cheese, and spices like nutmeg and mustard. Today, gourmet versions call for a variety of cheeses, including Gruyère, smoked Gouda, and goat, and add-ins like bacon, tomatoes, shallots and more.

So, while no single cook can lay claim to the classic macaroni and cheese recipe, everyone has a favorite version of the dish. Whether yours comes in a blue box or features a medley of gourmet ingredients, there's nothing like it for warmth and comfort.


Who Created the First Macaroni and Cheese?

Macaroni and cheese is the ultimate comfort food. Loved by people of all ages, a steaming hot bowl of pasta and melted cheese has the potential to make everything right with the world.

So who came up with the idea to combine elbow macaroni with creamy cheese to create this simple, yet perfectly complementary concoction? As you might expect, mac and cheese traces its roots to Italy, home of many culinary delights. The "Liber de Coquina," or "Book of Cooking," an Italian cookbook from the 13th century, includes a recipe called de lasanis that foodie historians believe is the first macaroni and cheese recipe. The recipe calls for sheet pasta cut into 2-inch (5-centimeter) squares, cooked in water and tossed with grated cheese, likely Parmesan [source: Wright].

From then on, macaroni and cheese grew in popularity across Europe. In colonial America, casserole dishes similar to today's mac and cheese were served at New England church suppers, where they probably originated from "receipts," or recipes, passed along from English relatives. The dish was primarily reserved for the upper classes until the Industrial Revolution made pasta production easier.

Amateur historians have often credited Thomas Jefferson with introducing macaroni and cheese to the United States. That probably isn't true, but he did help make it popular. He dined on the dish during his time in Italy he loved it so much that he brought a pasta maker back with him to the U.S. and served the dish at the White House in 1802. Mary Rudolph, who took over hostess duties at the White House when Jefferson's wife died, included a macaroni recipe that with Parmesan cheese in her 1824 cookbook, "The Virginia Housewife."

Of course, Kraft Foods introduced the Kraft Macaroni and Cheese Dinner in 1937, at the end of the Great Depression. Called "the housewife's best friend, a nourishing one pot meal," it was a fast, filling and inexpensive way to feed a family. In that year alone, 8 million boxes were sold, and the popularity of Kraft dinners continues today [source: Rhodes].

While original homemade recipes include pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or more affordable processed cheese, and spices like nutmeg and mustard. Today, gourmet versions call for a variety of cheeses, including Gruyère, smoked Gouda, and goat, and add-ins like bacon, tomatoes, shallots and more.

So, while no single cook can lay claim to the classic macaroni and cheese recipe, everyone has a favorite version of the dish. Whether yours comes in a blue box or features a medley of gourmet ingredients, there's nothing like it for warmth and comfort.


Who Created the First Macaroni and Cheese?

Macaroni and cheese is the ultimate comfort food. Loved by people of all ages, a steaming hot bowl of pasta and melted cheese has the potential to make everything right with the world.

So who came up with the idea to combine elbow macaroni with creamy cheese to create this simple, yet perfectly complementary concoction? As you might expect, mac and cheese traces its roots to Italy, home of many culinary delights. The "Liber de Coquina," or "Book of Cooking," an Italian cookbook from the 13th century, includes a recipe called de lasanis that foodie historians believe is the first macaroni and cheese recipe. The recipe calls for sheet pasta cut into 2-inch (5-centimeter) squares, cooked in water and tossed with grated cheese, likely Parmesan [source: Wright].

From then on, macaroni and cheese grew in popularity across Europe. In colonial America, casserole dishes similar to today's mac and cheese were served at New England church suppers, where they probably originated from "receipts," or recipes, passed along from English relatives. The dish was primarily reserved for the upper classes until the Industrial Revolution made pasta production easier.

Amateur historians have often credited Thomas Jefferson with introducing macaroni and cheese to the United States. That probably isn't true, but he did help make it popular. He dined on the dish during his time in Italy he loved it so much that he brought a pasta maker back with him to the U.S. and served the dish at the White House in 1802. Mary Rudolph, who took over hostess duties at the White House when Jefferson's wife died, included a macaroni recipe that with Parmesan cheese in her 1824 cookbook, "The Virginia Housewife."

Of course, Kraft Foods introduced the Kraft Macaroni and Cheese Dinner in 1937, at the end of the Great Depression. Called "the housewife's best friend, a nourishing one pot meal," it was a fast, filling and inexpensive way to feed a family. In that year alone, 8 million boxes were sold, and the popularity of Kraft dinners continues today [source: Rhodes].

While original homemade recipes include pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or more affordable processed cheese, and spices like nutmeg and mustard. Today, gourmet versions call for a variety of cheeses, including Gruyère, smoked Gouda, and goat, and add-ins like bacon, tomatoes, shallots and more.

So, while no single cook can lay claim to the classic macaroni and cheese recipe, everyone has a favorite version of the dish. Whether yours comes in a blue box or features a medley of gourmet ingredients, there's nothing like it for warmth and comfort.


Who Created the First Macaroni and Cheese?

Macaroni and cheese is the ultimate comfort food. Loved by people of all ages, a steaming hot bowl of pasta and melted cheese has the potential to make everything right with the world.

So who came up with the idea to combine elbow macaroni with creamy cheese to create this simple, yet perfectly complementary concoction? As you might expect, mac and cheese traces its roots to Italy, home of many culinary delights. The "Liber de Coquina," or "Book of Cooking," an Italian cookbook from the 13th century, includes a recipe called de lasanis that foodie historians believe is the first macaroni and cheese recipe. The recipe calls for sheet pasta cut into 2-inch (5-centimeter) squares, cooked in water and tossed with grated cheese, likely Parmesan [source: Wright].

From then on, macaroni and cheese grew in popularity across Europe. In colonial America, casserole dishes similar to today's mac and cheese were served at New England church suppers, where they probably originated from "receipts," or recipes, passed along from English relatives. The dish was primarily reserved for the upper classes until the Industrial Revolution made pasta production easier.

Amateur historians have often credited Thomas Jefferson with introducing macaroni and cheese to the United States. That probably isn't true, but he did help make it popular. He dined on the dish during his time in Italy he loved it so much that he brought a pasta maker back with him to the U.S. and served the dish at the White House in 1802. Mary Rudolph, who took over hostess duties at the White House when Jefferson's wife died, included a macaroni recipe that with Parmesan cheese in her 1824 cookbook, "The Virginia Housewife."

Of course, Kraft Foods introduced the Kraft Macaroni and Cheese Dinner in 1937, at the end of the Great Depression. Called "the housewife's best friend, a nourishing one pot meal," it was a fast, filling and inexpensive way to feed a family. In that year alone, 8 million boxes were sold, and the popularity of Kraft dinners continues today [source: Rhodes].

While original homemade recipes include pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or more affordable processed cheese, and spices like nutmeg and mustard. Today, gourmet versions call for a variety of cheeses, including Gruyère, smoked Gouda, and goat, and add-ins like bacon, tomatoes, shallots and more.

So, while no single cook can lay claim to the classic macaroni and cheese recipe, everyone has a favorite version of the dish. Whether yours comes in a blue box or features a medley of gourmet ingredients, there's nothing like it for warmth and comfort.


Who Created the First Macaroni and Cheese?

Macaroni and cheese is the ultimate comfort food. Loved by people of all ages, a steaming hot bowl of pasta and melted cheese has the potential to make everything right with the world.

So who came up with the idea to combine elbow macaroni with creamy cheese to create this simple, yet perfectly complementary concoction? As you might expect, mac and cheese traces its roots to Italy, home of many culinary delights. The "Liber de Coquina," or "Book of Cooking," an Italian cookbook from the 13th century, includes a recipe called de lasanis that foodie historians believe is the first macaroni and cheese recipe. The recipe calls for sheet pasta cut into 2-inch (5-centimeter) squares, cooked in water and tossed with grated cheese, likely Parmesan [source: Wright].

From then on, macaroni and cheese grew in popularity across Europe. In colonial America, casserole dishes similar to today's mac and cheese were served at New England church suppers, where they probably originated from "receipts," or recipes, passed along from English relatives. The dish was primarily reserved for the upper classes until the Industrial Revolution made pasta production easier.

Amateur historians have often credited Thomas Jefferson with introducing macaroni and cheese to the United States. That probably isn't true, but he did help make it popular. He dined on the dish during his time in Italy he loved it so much that he brought a pasta maker back with him to the U.S. and served the dish at the White House in 1802. Mary Rudolph, who took over hostess duties at the White House when Jefferson's wife died, included a macaroni recipe that with Parmesan cheese in her 1824 cookbook, "The Virginia Housewife."

Of course, Kraft Foods introduced the Kraft Macaroni and Cheese Dinner in 1937, at the end of the Great Depression. Called "the housewife's best friend, a nourishing one pot meal," it was a fast, filling and inexpensive way to feed a family. In that year alone, 8 million boxes were sold, and the popularity of Kraft dinners continues today [source: Rhodes].

While original homemade recipes include pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or more affordable processed cheese, and spices like nutmeg and mustard. Today, gourmet versions call for a variety of cheeses, including Gruyère, smoked Gouda, and goat, and add-ins like bacon, tomatoes, shallots and more.

So, while no single cook can lay claim to the classic macaroni and cheese recipe, everyone has a favorite version of the dish. Whether yours comes in a blue box or features a medley of gourmet ingredients, there's nothing like it for warmth and comfort.


Who Created the First Macaroni and Cheese?

Macaroni and cheese is the ultimate comfort food. Loved by people of all ages, a steaming hot bowl of pasta and melted cheese has the potential to make everything right with the world.

So who came up with the idea to combine elbow macaroni with creamy cheese to create this simple, yet perfectly complementary concoction? As you might expect, mac and cheese traces its roots to Italy, home of many culinary delights. The "Liber de Coquina," or "Book of Cooking," an Italian cookbook from the 13th century, includes a recipe called de lasanis that foodie historians believe is the first macaroni and cheese recipe. The recipe calls for sheet pasta cut into 2-inch (5-centimeter) squares, cooked in water and tossed with grated cheese, likely Parmesan [source: Wright].

From then on, macaroni and cheese grew in popularity across Europe. In colonial America, casserole dishes similar to today's mac and cheese were served at New England church suppers, where they probably originated from "receipts," or recipes, passed along from English relatives. The dish was primarily reserved for the upper classes until the Industrial Revolution made pasta production easier.

Amateur historians have often credited Thomas Jefferson with introducing macaroni and cheese to the United States. That probably isn't true, but he did help make it popular. He dined on the dish during his time in Italy he loved it so much that he brought a pasta maker back with him to the U.S. and served the dish at the White House in 1802. Mary Rudolph, who took over hostess duties at the White House when Jefferson's wife died, included a macaroni recipe that with Parmesan cheese in her 1824 cookbook, "The Virginia Housewife."

Of course, Kraft Foods introduced the Kraft Macaroni and Cheese Dinner in 1937, at the end of the Great Depression. Called "the housewife's best friend, a nourishing one pot meal," it was a fast, filling and inexpensive way to feed a family. In that year alone, 8 million boxes were sold, and the popularity of Kraft dinners continues today [source: Rhodes].

While original homemade recipes include pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or more affordable processed cheese, and spices like nutmeg and mustard. Today, gourmet versions call for a variety of cheeses, including Gruyère, smoked Gouda, and goat, and add-ins like bacon, tomatoes, shallots and more.

So, while no single cook can lay claim to the classic macaroni and cheese recipe, everyone has a favorite version of the dish. Whether yours comes in a blue box or features a medley of gourmet ingredients, there's nothing like it for warmth and comfort.


Who Created the First Macaroni and Cheese?

Macaroni and cheese is the ultimate comfort food. Loved by people of all ages, a steaming hot bowl of pasta and melted cheese has the potential to make everything right with the world.

So who came up with the idea to combine elbow macaroni with creamy cheese to create this simple, yet perfectly complementary concoction? As you might expect, mac and cheese traces its roots to Italy, home of many culinary delights. The "Liber de Coquina," or "Book of Cooking," an Italian cookbook from the 13th century, includes a recipe called de lasanis that foodie historians believe is the first macaroni and cheese recipe. The recipe calls for sheet pasta cut into 2-inch (5-centimeter) squares, cooked in water and tossed with grated cheese, likely Parmesan [source: Wright].

From then on, macaroni and cheese grew in popularity across Europe. In colonial America, casserole dishes similar to today's mac and cheese were served at New England church suppers, where they probably originated from "receipts," or recipes, passed along from English relatives. The dish was primarily reserved for the upper classes until the Industrial Revolution made pasta production easier.

Amateur historians have often credited Thomas Jefferson with introducing macaroni and cheese to the United States. That probably isn't true, but he did help make it popular. He dined on the dish during his time in Italy he loved it so much that he brought a pasta maker back with him to the U.S. and served the dish at the White House in 1802. Mary Rudolph, who took over hostess duties at the White House when Jefferson's wife died, included a macaroni recipe that with Parmesan cheese in her 1824 cookbook, "The Virginia Housewife."

Of course, Kraft Foods introduced the Kraft Macaroni and Cheese Dinner in 1937, at the end of the Great Depression. Called "the housewife's best friend, a nourishing one pot meal," it was a fast, filling and inexpensive way to feed a family. In that year alone, 8 million boxes were sold, and the popularity of Kraft dinners continues today [source: Rhodes].

While original homemade recipes include pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or more affordable processed cheese, and spices like nutmeg and mustard. Today, gourmet versions call for a variety of cheeses, including Gruyère, smoked Gouda, and goat, and add-ins like bacon, tomatoes, shallots and more.

So, while no single cook can lay claim to the classic macaroni and cheese recipe, everyone has a favorite version of the dish. Whether yours comes in a blue box or features a medley of gourmet ingredients, there's nothing like it for warmth and comfort.


Who Created the First Macaroni and Cheese?

Macaroni and cheese is the ultimate comfort food. Loved by people of all ages, a steaming hot bowl of pasta and melted cheese has the potential to make everything right with the world.

So who came up with the idea to combine elbow macaroni with creamy cheese to create this simple, yet perfectly complementary concoction? As you might expect, mac and cheese traces its roots to Italy, home of many culinary delights. The "Liber de Coquina," or "Book of Cooking," an Italian cookbook from the 13th century, includes a recipe called de lasanis that foodie historians believe is the first macaroni and cheese recipe. The recipe calls for sheet pasta cut into 2-inch (5-centimeter) squares, cooked in water and tossed with grated cheese, likely Parmesan [source: Wright].

From then on, macaroni and cheese grew in popularity across Europe. In colonial America, casserole dishes similar to today's mac and cheese were served at New England church suppers, where they probably originated from "receipts," or recipes, passed along from English relatives. The dish was primarily reserved for the upper classes until the Industrial Revolution made pasta production easier.

Amateur historians have often credited Thomas Jefferson with introducing macaroni and cheese to the United States. That probably isn't true, but he did help make it popular. He dined on the dish during his time in Italy he loved it so much that he brought a pasta maker back with him to the U.S. and served the dish at the White House in 1802. Mary Rudolph, who took over hostess duties at the White House when Jefferson's wife died, included a macaroni recipe that with Parmesan cheese in her 1824 cookbook, "The Virginia Housewife."

Of course, Kraft Foods introduced the Kraft Macaroni and Cheese Dinner in 1937, at the end of the Great Depression. Called "the housewife's best friend, a nourishing one pot meal," it was a fast, filling and inexpensive way to feed a family. In that year alone, 8 million boxes were sold, and the popularity of Kraft dinners continues today [source: Rhodes].

While original homemade recipes include pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or more affordable processed cheese, and spices like nutmeg and mustard. Today, gourmet versions call for a variety of cheeses, including Gruyère, smoked Gouda, and goat, and add-ins like bacon, tomatoes, shallots and more.

So, while no single cook can lay claim to the classic macaroni and cheese recipe, everyone has a favorite version of the dish. Whether yours comes in a blue box or features a medley of gourmet ingredients, there's nothing like it for warmth and comfort.


Who Created the First Macaroni and Cheese?

Macaroni and cheese is the ultimate comfort food. Loved by people of all ages, a steaming hot bowl of pasta and melted cheese has the potential to make everything right with the world.

So who came up with the idea to combine elbow macaroni with creamy cheese to create this simple, yet perfectly complementary concoction? As you might expect, mac and cheese traces its roots to Italy, home of many culinary delights. The "Liber de Coquina," or "Book of Cooking," an Italian cookbook from the 13th century, includes a recipe called de lasanis that foodie historians believe is the first macaroni and cheese recipe. The recipe calls for sheet pasta cut into 2-inch (5-centimeter) squares, cooked in water and tossed with grated cheese, likely Parmesan [source: Wright].

From then on, macaroni and cheese grew in popularity across Europe. In colonial America, casserole dishes similar to today's mac and cheese were served at New England church suppers, where they probably originated from "receipts," or recipes, passed along from English relatives. The dish was primarily reserved for the upper classes until the Industrial Revolution made pasta production easier.

Amateur historians have often credited Thomas Jefferson with introducing macaroni and cheese to the United States. That probably isn't true, but he did help make it popular. He dined on the dish during his time in Italy he loved it so much that he brought a pasta maker back with him to the U.S. and served the dish at the White House in 1802. Mary Rudolph, who took over hostess duties at the White House when Jefferson's wife died, included a macaroni recipe that with Parmesan cheese in her 1824 cookbook, "The Virginia Housewife."

Of course, Kraft Foods introduced the Kraft Macaroni and Cheese Dinner in 1937, at the end of the Great Depression. Called "the housewife's best friend, a nourishing one pot meal," it was a fast, filling and inexpensive way to feed a family. In that year alone, 8 million boxes were sold, and the popularity of Kraft dinners continues today [source: Rhodes].

While original homemade recipes include pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or more affordable processed cheese, and spices like nutmeg and mustard. Today, gourmet versions call for a variety of cheeses, including Gruyère, smoked Gouda, and goat, and add-ins like bacon, tomatoes, shallots and more.

So, while no single cook can lay claim to the classic macaroni and cheese recipe, everyone has a favorite version of the dish. Whether yours comes in a blue box or features a medley of gourmet ingredients, there's nothing like it for warmth and comfort.


Who Created the First Macaroni and Cheese?

Macaroni and cheese is the ultimate comfort food. Loved by people of all ages, a steaming hot bowl of pasta and melted cheese has the potential to make everything right with the world.

So who came up with the idea to combine elbow macaroni with creamy cheese to create this simple, yet perfectly complementary concoction? As you might expect, mac and cheese traces its roots to Italy, home of many culinary delights. The "Liber de Coquina," or "Book of Cooking," an Italian cookbook from the 13th century, includes a recipe called de lasanis that foodie historians believe is the first macaroni and cheese recipe. The recipe calls for sheet pasta cut into 2-inch (5-centimeter) squares, cooked in water and tossed with grated cheese, likely Parmesan [source: Wright].

From then on, macaroni and cheese grew in popularity across Europe. In colonial America, casserole dishes similar to today's mac and cheese were served at New England church suppers, where they probably originated from "receipts," or recipes, passed along from English relatives. The dish was primarily reserved for the upper classes until the Industrial Revolution made pasta production easier.

Amateur historians have often credited Thomas Jefferson with introducing macaroni and cheese to the United States. That probably isn't true, but he did help make it popular. He dined on the dish during his time in Italy he loved it so much that he brought a pasta maker back with him to the U.S. and served the dish at the White House in 1802. Mary Rudolph, who took over hostess duties at the White House when Jefferson's wife died, included a macaroni recipe that with Parmesan cheese in her 1824 cookbook, "The Virginia Housewife."

Of course, Kraft Foods introduced the Kraft Macaroni and Cheese Dinner in 1937, at the end of the Great Depression. Called "the housewife's best friend, a nourishing one pot meal," it was a fast, filling and inexpensive way to feed a family. In that year alone, 8 million boxes were sold, and the popularity of Kraft dinners continues today [source: Rhodes].

While original homemade recipes include pasta, butter or cream, and Parmesan cheese, American cooks often improvised, using cheddar, Colby or more affordable processed cheese, and spices like nutmeg and mustard. Today, gourmet versions call for a variety of cheeses, including Gruyère, smoked Gouda, and goat, and add-ins like bacon, tomatoes, shallots and more.

So, while no single cook can lay claim to the classic macaroni and cheese recipe, everyone has a favorite version of the dish. Whether yours comes in a blue box or features a medley of gourmet ingredients, there's nothing like it for warmth and comfort.


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