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There are foods I would write about multiple times a year if I thought I could get away with it, writes Kelly Brant. Pimento cheese is one of those foods. (For the record, our last big spread on pimento cheese was three years ago.)

The mixture is one of the most versatile I can think of. It can be the star or a supporting player. You can stuff it, spread it, dip it and even fry it.

From sandwiches and burgers to deviled eggs and jalapeno peppers, pimento cheese makes just about everything it touches better.

For Brant’s favorites recipes, read Wednesday’s Arkansas Democrat-Gazette Food section.

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