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cooking.nytimes.com
It's easy to make a pretty good beet salad, but this one makes the leap into greatness After decades of kitchen experiments, the chef and beet maven Andrew Carmellini shared how to elevate both elements: marinate the beets, then season and whip the goat cheese. Feel free to cook the beets on a grill instead of in the oven if you've got a fire going Young beets, juicy and tender enough to bite into, can be used instead of the thick-skinned, mature kind
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Get Macadamia Coconut Shrimp Recipe from Food Network
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Created with help from an online recipe, friendly suggestions, and personal taste. For the dark "real chocolate" look and taste, use Dutch-process cocoa (I recommend...
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Get Smoked Turkey Leg and Green Bean Salad Recipe from Food Network
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Get Boneless Roast Leg of Lamb with Feta Cheese, Olives, and Baby Eggplant Recipe from Food Network
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