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Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
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Tuesday, June 26, 2007
Our intrepid eater
Food section contributor Jonathan Levitt went around Boston asking chefs how to make fried chicken -- and eating it along the way, of course (he can afford the calories).
Then he returned to his own stove and made several batches until he got one he likes. Here it is:
Story and recipe in tomorrow's Food.