Summer has quietly slipped out of my grip somehow and the other day, I had a fleeting thought about fall: about boots and hot chocolate and umbrella...
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My first Christmas in America was a confusing one at best. Coming from Russia (by way of Israel) where we had a New Year’s tree and a fellow nam...
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There is no perfect time for perfect, it seems. In our modern age, we're all trying to tackle that elusive concept: perfect timing. We want to qui...
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Serves four - six 3 egg whites, at room temperature 1/2 cup of cane sugar 1/2 cup of powdered sugar 1 teaspoon of pure vanilla extract 1 te...
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Today is my 28th birthday. It's actually super weird because every time I think about how old I am, I keep wanting to say 23 or 25 or, good God, n...
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The days are long and the years are short, someone told me when I had my first child. I keep reminding myself of this in these early weeks with th...
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I’ve talked a lot about crêpes in the past — I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s....
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For the granita: 4 ripe peaches pitted, peeled and coarsely chopped 1/2 cup water 1/4 cup sugar For the homemade whipped cream: 1 cup...
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I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...
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I'm writing to you from a black hole. A brief breath of fresh air in the midst of one of the busiest, most chaotic weeks of work. The reason? It's...
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1 cup of whole wheat pastry flour 1/2 cup of wheat germ 1/2 teaspoon of baking soda 1 teaspoon of kosher salt 1 stick of unsalted butter, dice...
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Currently, my refrigerator is so bursting with berries and stone fruits that every day starts with a mission to consume. The fruit to yogurt ratio...