Growing up, our New Year's Day meal was always a pork roast, mashed potatoes, and sauerkraut, whether we liked it or not. It's a Pennsylvania Dutch New Year's tradition.
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We'll get through this together, everyone.
This recipe is also topped with a bourbon-rosemary sauce.
My friend Susan Spungen is a food stylist, but she's not just any old food stylist. It's arguable that she is responsible for the way in which the food looks in the magazines and cookbooks that we read today.
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