NYT Writer Melissa Clark is a Fiend for Lemon

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Dan and Melissa Clark (New York Times) discuss the versatility of egg whites, being comfortable on camera, and anchovy supremacy.  Sponsors: BetterHelp - get 10% off your first month at BetterHelp.com/GreenEggs Wildgrain - get $30 off your first box + free croissants at Wildgrain.com/GreenEggs or with code GreenEggs at checkout Learn more about your ad choices. Visit megaphone.fm/adchoices

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