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Aug 1, 2011 on FoodNetwork.com
“Great salad. I cut way down on the oil and upped the vinegar. The result is very tasty, although I had to add a little more vinegar to leftovers to up the moisture. I also didn't have dill, so I used fresh basil instead. Very pretty served over salad greens. Will definitely make again. "”
Reviewed Coq au Vin
Feb 24, 2011 on FoodNetwork.com
“Served this at a dinner party alongside garlic mashed potatoes, roasted winter vegetables, and a fresh loaf of French bread. My guests raved as they went back for seconds.
I typically don't have to modify AB's recipes, but this one lends itself so easily to variation...
Doubled the recipe using only thighs,...”