Best of Good Food

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Clifford Wright dishes up great ideas for leftover turkey and Ted Haigh explains why he's sweet on bitters. While Justin Spring offers big thoughts on his mini kitchen, Julia Collin Davison discusses which pots and pans we need most. Plus, Patrick Martins urges us to eat the red wattle in order to save them, Josh Karpf cooks a whole pig's head and Jet Tila does a wok on.

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