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    5 Recipes

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    Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf

    Recipe #506593

    Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf

    Recipe #506594

    At my child’s preschool they sometimes serve miniature piles of torn iceberg lettuce tossed with French dressing. I can understand why: The crunch is fun and the dressing candy-sweet. When made at home, where you can control the sugar and add some heat and smoked paprika, French dressing is a more interesting concoction. I like it spicy, because I find that a little chile fire goes a long way toward igniting the cold crisp heart of the iceberg. Torn radicchio—raging pink—adds color and maturity. Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf

    Recipe #506595

    This recipe is basically a deconstructed cheese ball. The success of this simple spread depends on the quality of the cheese you use—the older and more velvety it is, the more distinctive the spread will be. Before beginning, make sure that the cheese is at room temperature and the butter a touch colder. It should have the consistency of putty, not rock-hard but firmer than mayonnaise—what a French chef would call beurre pommade. This can be served with bread, but I think it’s actually best with crackers. Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf

    Recipe #506318

    Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf

    Recipe #506592


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