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Bolognese sauce is worth the wait

August 21, 2013
By SARAH SEPANEK - Tribune Cooks ( , Tribune Chronicle |

For this edition of Tribune Cooks, I almost made cronuts - the red-hot pastry of the moment that barely has a chance to cool on NYC bakery shelves before lines of patient dessert hounds snatch them up. This croissant/donut hybrid sounds delicious, can be customized with any number of ingredients, and is not entirely difficult to make on your own. And while this will be my only option since I will never pay $40 for a half dozen, I balked on the basis of my deep fryer just having been cleaned spotless. Maybe next time.



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