The food lab better home cooking through science ( PDFDrive ) 1191

and Lemon Zest, Quick Creamy Pasta with, 713 Rösti Basic Crisp Potato Cake, 135 best cooking methods, 134–35 Crispy Potato, Onion, and Mushroom Cake, 134, 136 Roux, adding liquid to, 743, 743 Rutabaga Glazed, 453 preparing, for soups, 190 Safflower oil, smoke point of, 861 Sage -Maple Breakfast Sausage, 507, 507 and sausage stuffing, best methods for, 620–21, 621 and Sausage Stuffing, Classic, 620, 622 Salads Arugula and Pear, with Parmigiano-Reggiano and Balsamic-Soy Vinaigrette, 789, 789–90 Asparagus, with Toasted Almonds and Goat Cheese, 782, 782 basic rules for, 765–66 Caesar, 823, 823 chopped, best ways to prepare, 833, 833–36 chopped, ingredients for, 834–36 Chopped Antipasti, Restaurant-Style, 840, 840–41 Chopped Greek, 836–37, 837 Chopped Ranch Cobb, 841–42 Creamy Coleslaw, 822, 822 Egg, The Best, 821, 821 Fingerling Potato, with Creamy Vinaigrette, 787, 787–88 Flank Steak, Spicy Thai-Style, 344, 344 Green Bean, with Red Onion and Hazelnut Vinaigrette, 792 Iceberg Wedge, 831, 831 Kale Caesar, 828, 828–29 loosely defined, 765 marinated kale, best ways to prepare, 825–26 Marinated Kale, with Chickpeas and Sumac Onions, 827, 827 Marinated Kale, with Shallots and Kidney Beans, 828, 828 Mexican Street Corn, 436, 436–37 Mixed Green, Basic, 782 Moroccan, Yogurt, and Mint, Grilled or Pan-Roasted Merguez with, 516, 516 potato, best ways to prepare, 812–15 Potato, Classic American, Done Right, 812, 817 properly dressing, rules for, 772, 772 Roasted Beet, with Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette, 796, 796–97 Roasted Beet and Citrus, with Pine Nut Vinaigrette, 794, 794–95 Roasted Pear, with Mixed Bitter Lettuces, Blue Cheese, Pomegranate, and Hazelnut Vinaigrette, 793, 793 Spring Vegetable, 783, 783–84 Tomato and Mozzarella, with Sharp Balsamic-Soy Vinaigrette, 790, 790–91, 791 White Bean and Manchego Cheese, 839 Winter Greens, with Walnuts, Apples, and ParmesanAnchovy Dressing, 810, 810–11