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A taste of summer that sticks to your ribs
Lucy WavermanFood columnist
Special to The Globe and Mail

This article was published more than 10 years ago. Some information may no longer be current.

Barbecue sauce is a summer ingredient, but we’ve winterized it.Fernando Morales/The Globe and Mail

As winter drags on, it may be time for some daydreaming in the kitchen: How about cooking some dishes that are reminiscent of summer but use winter techniques?

Follow me on Twitter: @lucywaverman

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