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Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

Fine Cooking

MAGAZINE

October/November, 2009

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December/January

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salad

Beet Salad with Oregano, Pecans, and Goat Cheese

(Fine Cooking, October/November, 2009)

Beets and goat cheese are a classic pairing, but for a twist, try substituting blue cheese for the goat cheese and walnuts for the pecans.
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Bulgur and Grape Salad with Walnuts and Currants

(Fine Cooking, October/November, 2009)

This wholesome whole-grain side dish is great with roast chicken or lamb. Enjoy it as is or with a crumble of goat cheese.
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Frisée and Grape Salad with Verjus and Blue Cheese

(Fine Cooking, October/November, 2009)

Use a colorful assortment of grapes for this elegant salad. Verjus is pressed unfermented juice from unripe grapes.
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Fuyu Persimmon and Fennel Salad with Hazelnuts

(Fine Cooking, October/November, 2009)

Fuyu persimmons have a subtle, crisp flavor reminiscent of apricots, and a firm texture, making it especially good for savory dishes, like this autumn salad.
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Glazed Fingerling Potato Salad with Pancetta and Warm Mustard Vinaigrette

(Fine Cooking, October/November, 2009)

Potatoes, crisp pancetta, and aged Gouda, along with some good-for-you greens, make for one delicious salad.
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Lentil Salad with Sherry Vinaigrette

(Fine Cooking, October/November, 2009)

 
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