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How would you like to make risotto with butternut squash and sage in half the time it normally takes, and with almost no stirring? Or lamb shanks with garlic, rosemary and white wine in a quarter of the time? Or black bean soup with cumin and coriander faster still, without having to soak the beans overnight? No, we're not referring you to a microwave oven or some wacky gizmo being shilled on a late-night infomercial.
For the full article, check out the new issue of Wine Spectator, on newsstands May 15, 2006.
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