This recipe couldn’t be better timed. Today is officially Cinco de Mayo, and in addition to sharing some links (at the bottom of the post) to so...
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I was recently lamenting to Matt that I feel like every time I have an opportunity to cook or photograph food, I basically have to approach it lik...
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I have a fondness for beans — I like how they blur the lines between upscale and pedestrian. One of my favorite bean companies, Rancho Gordo, ha...
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Serves four 1 small or 1/2 large jicama, peeled and diced into bite-sized cubes 1/2 pint of small cherry tomatoes 4-5 large romaine leaves, was...
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For the pizza dough: 1/2 tablespoon of active dry yeast 1/2 tablespoon of sugar 1/2 teaspoon of salt 3 cups of all-purpose flour 1 tablespo...
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Do you keep in touch with your high school friends (if you're out of high school)? I sure do. In fact, I think my high school friends are prett...
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Everyone can appreciate a compliment, whether it comes from a friend, an acquaintance or a stranger. Yet, it's not uncommon to feel humbled by a com...
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All of the walls in my house are white. I hadn't intended for it to be that way, but for the past seven years, I have lived in a rented apartment ...
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When I first moved to San Francisco in 2005, I hadn’t made up my mind about it. I wasn’t coming home, specifically, nor was I moving to a city...
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Serves four to six For the soup: 1 whole chicken 3 celery stalks, cut in thirds 2 carrots, cut in thirds 1 onion, quartered 1 star anise ...
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Serves four, as a starter 1/2 pound of ground beef 1/2 pound of ground pork kosher salt 1 teaspoon of Aleppo Pepper 1 tablespoon of finely ch...
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Serves two 1 lemon 2 skin-on, boneless chicken breasts 1/2 teaspoon of fennel seeds 2 tablespoons of olive oil salt and freshly ground peppe...