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www.chowhound.com
I created this recipe when I made a cider cake and it wouldn't come out of the pan. The cake began to fall apart and I decided that rather than throw the cake...
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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
cooking.nytimes.com
This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.