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Goat's milk transformed into goat cheese simply by heating and curdling the milk with vinegar.
Ingredients: goat, salt, white vinegar
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A tangy dressing with a pleasant bitterness from celery seeds.
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Get Vegetable Dumplings with Dale Talde Recipe from Food Network
cooking.nytimes.com
The best type of arugula for this salad is the feathery type called wild arugula I love the contrast of flavors here — peppery arugula alongside sweet carrots and a nutty dressing
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Juicy summer tomatoes and fresh basil top this easy crostini appetizer.
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Enjoy this crunchy variation of coleslaw with green pepper and celery in a tangy-sweet cider vinegar dressing made with a sugar substitute.
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Grilled sweet Italian sausages, bell peppers and red onions, with a honey balsamic glaze, served over a bed of baby arugula
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Coconut is the special ingredient in this wonderfully sweet and fragrant sweet potato casserole.
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Jerk stands dot the island of Jamaica with each chef closely guarding his secret spice blend. We think this one holds its own.
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This fragrant, Indian-influenced stew recipe is courtesy of Margot Olshan.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour 30 minutes plus 2 days marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Get all the flavor of slow-roasted tomatoes by using double-concentrate tomato paste in this recipe for roasted tomato balsamic vinaigrette dressing.