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This refreshing gazpacho made with apples, grapes, almonds, and cucumber is a perfect balance of sweet and tangy.
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This recipe appeared in The Times in an article titled “Women Here and There — Their Frills and Fancies” in 1900 It's not meant for salads, but for summer drinks like shrubs You may halve or quarter the recipe
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White pizza sauce, made with milk, Parmesan cheese, and garlic, is a great alternative to a red sauce on pizza or pasta or even chicken.
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These simple beets are wonderful in salads or by themselves as a healthy snack.
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Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world Mr
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Pickled eggs made with a sriracha-based vinegar are easy to make and have a spicy kick to each bite.
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Slow-baking this apple butter in the oven gives it a slightly caramelized quality.
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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thick, rich sour cream made at home! Make this quick recipe the night before you need it, so it has time to set.
Ingredients: milk, white vinegar, heavy cream
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Quick and easy to make, this unique pie is a slice of Norway, combining sour cream, sugar, cinnamon, nutmeg, cloves, white vinegar, and raisins into a surprisingly winning concoction!
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A colorful mix of baby greens, mandarin oranges, and almonds is topped with a sweet and tangy poppy seed dressing.
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Get Raffy's Strawberries in Vinegar Recipe from Food Network