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Get Base Vinaigrette Recipe from Food Network
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The German-style potato salad doesn’t contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots It’s best served warm while the bacon still glistens with fat, but is also nice at room temperature Make it as close to serving time as possible
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Cured pig's cheek or guanciale di maiale (literally translates to cheek of the pig) is hands-down the BEST bacon I have ever eaten-and have yet to find someone...
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This is super easy and very tasty. You can make more or less; I usually feed my family of 4. My husband who doesn't like chicken says he would eat this every night without complaint.
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A strong and dark martini, getting its color from the addition of red wine and rum; this drink packs a punch.
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This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
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Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!
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This white wine sangria with peach schnapps, mango chunks, and fresh raspberries is great for outdoor entertaining in the summer months.
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Frozen shards of raspberry mignonette are a cool complement to oysters.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.