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cooking.nytimes.com
Making the dressing for Caesar salad is an exercise in the art of layering salty ingredients to build flavor; there are anchovies, Parmesan and Worcestershire sauce, in addition to the salt itself (There is also garlic, which is pounded with a pinch of salt using a mortar and pestle to make a smooth paste.) Since a delicious balanced dressing depends on working in the right amounts of each of those ingredients — and the other, unsalted elements — refrain from adding the salt crystals until you’ve added the right amount of everything else This recipe is adapted from "Salt, Fat, Acid, Heat" by Samin Nosrat, and it's absolutely worth making the torn croutons — store-bought croutons can’t compete, and you'll have leftovers for another salad.
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Get No-Pain Lo Mein Recipe from Food Network
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Get Uncle Vincent's Lasagna Recipe from Food Network
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In this classic pork barbecue dish, Korean red chile paste is the star.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Loco Moco Recipe from Food Network
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This is a satisfying, very easy, and delicious ground beef and vegetable soup to serve anytime of the year.
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Get Emeril's Cajun Chicks Recipe from Food Network
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Get Southeast Asian Slow Cooked Winter Vegetables Recipe from Food Network
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