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Cooking Basics: Fusilli With Tomato and Chickpea Sauce
POSTED 23 Mar 2008 COMMENTS
Kelly Rossiter is offering ideas about cooking basics; see introduction here. To make a vinaigrette for the salad put 1 cup olive oil, 1/3 to 1/2 cup white or red wine vinegar (depending on how acidic you like your dressing) a teaspoon of dijon mustard, and salt and pepper to taste into a jar and shake it up to......+ READ MORE