I have a question about the recipe "Baked Ricotta and Goat Cheese with Candied Tomatoes" from TheRunawaySpoon. Hi, what kind of vermouth shoudl I use, sweet or dry?
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Amanda is a co-founder of Food52.
We used the darker, sweeter kind, but I think you could use either.
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Well played. You deserve a cookie.
That huge, crispy, flaky shell is worth it.
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