aanewton
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Foods You Should Be Grating, But Probably Aren’t
Whether you get it off the block or grab handfuls from a bag, grated cheese is an important food. The tiny teeth of the grater transform it from a solid state into fluffy clouds of parmesan or piles of cheddar that melt the moment they make contact with hot food. There is no reason to…
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Give Your Coleslaw the Wedge Salad Treatment
Ever since I read that Ina Garten puts blue cheese in her coleslaw, I have been obsessed with a concept I’ve decided to call “wedgeslaw,” a coleslaw made with all the usual wedge salad accoutrement. Today I finally made it a reality, and it is all I dreamed it would be (and a little more).
