View five videos demonstrating experts’ tips on making better bunker shots.
From executive chef Chris Carpenter of Cherry Valley Country Club in Skillman, N.J.
PHOTO BY COLLEEN DUFFLEY — Fall 2018 From executive chef James Henderson, Oak Pointe Country Club, Brighton, Mich. 2 tablespoons canola oil 1 frenched rack of lamb (3 pounds) salt and freshly ground black pepper Pistachio Mint Pesto (recipe follows) Preheat the oven...
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