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I’d been waiting to get my hands on “Good Things” for months. When it finally arrived, I decided I’d set the book down on its spine and make the first thing its pages opened up to. It was a sunny, early fall day, so I was hoping to put together a crunchy salad with a bright dressing — the book contains loads of those — or maybe a creamy dip for crusty bread and vegetables. But that day, the book opened to Page 337 and its recipe for Slow-Cooked Salmon.

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