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Crunchy. Washington City Paper asks chefs how they'd prepare in-season cicadas; The Source's Scott Drewno goes the wok-fried route, while Bistro Vivant's Ed Hardy whips up a "really po' boy." [WCP]
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Cicada Wire
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Crunchy. Washington City Paper asks chefs how they'd prepare in-season cicadas; The Source's Scott Drewno goes the wok-fried route, while Bistro Vivant's Ed Hardy whips up a "really po' boy." [WCP]
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