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The new book by Susan Spungen, the former chef and "food stylist" for the domestic diva's homemaking empire, focuses on low-stress entertaining. Spungen says the book helps readers get in touch with their inner Martha — only without the ankle bracelet.

Vatican reporter John Allen's new book is Opus Dei: An Objective Look Behind the Myths and Reality of the Most Controversial Force in the Catholic Church. The book is billed as the first serious journalistic investigation of the highly secretive organization Opus Dei, an international association of Catholics.

Farai Chideya concludes her two-part conversation with author Tananarive Due. Due talks about the inspiration for her civil rights memoir Freedom in the Family, which she co-authored with her mother.

In October 2003, Mark Etherington became governor of the Shiite-majority Wasit Province in Iraq. Six months later, Etherington, isolated from the Coalition Provisional Authority in Baghdad, was forced to flee his headquarters in al-Kut, the province's capital. His new book is Revolt on the Tigris.

The 17 Sustainable Development Goals — starting with an end to poverty — were set in 2015. At the halfway mark, the world is reeling from crises. Progress is stunted. Do the goals still help?

Two big surprises awaited Paul Bremer when he arrived in Iraq: that the country's chaos made it ripe for insurgency; and that the U.S. government would withhold additional troops. Bremer became the head of the Coalition Provisional Authority in Iraq in May of 2003.

Parents, kids, aunts and a cousin gather on Black Friday to make a big batch to mail around the country. It's shared far and wide at Christmastime and was featured on a bike ride across Iowa.

Friends, family and co-workers clamor for the quirky, pistachio-flavored pudding cookie treats that come out looking green.

A choice of toppings lets all of the relatives around the table make this meal their own. And it's OK to substitute chicken or tofu if lamb is not your thing.

A young woman's family recipes transformed the menu at a restaurant in Arizona where she worked. Decades later, the business is gone but the owners' granddaughter still makes the taco filling today.