The Runcible Spoon Issue 5
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This issue is filled with offbeat summery food delights from unique perspectives. Hardy Boys ghostwriter Hugh Ryan shares his grandmother's recipe for chicken aspic. National Gallery of Art archivist Lauren Algee gives us a lesson on vanitas paintings -- and shows us how to eat it. And NPR jazz blogger Patrick Jaranwattananon reflects on Louis Armstrong's penchant for red beans and rice.
Transcript of The Runcible Spoon Issue 5
