serves four 1 pound of medium shrimp, peeled and de-veined 1 small lemon, quartered 1/2 teaspoon of black peppercorns 1 bay leaf 1 large cu...
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Few things are more satisfying than writing in the rain. For a person who tends to be go go go, rain is a great excuse to throw on a pair of sweat...
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An American burger welcomes every immigrant with open arms. Sure, people have invented and reinvented it; they put foie gras and chickpeas in it...
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Have you ever lost touch with a friend without realizing how it happened? Or found yourself making promises to read more, garden, or take a day of...
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1 rack of spare ribs (approximately 2-3 lbs) 4 sprigs of fresh rosemary 2 teaspoons of pink peppercorns, crushed with a mortar and pestle kosher ...
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This post was created in partnership with Canadian Lentils. All opinions are my own. Thanks for supporting our sponsors, who help us do what we ...
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It took me a long time to feel comfortable in the kitchen. I began to enjoy cooking sometime in college, but back then, I owned exactly two cookbo...
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serves four 1 - 1 1/4 pound of very fresh halibut fillet 1/4 cup of cilantro, finely chopped 1 tablespoon fresh mint, finely chopped generous 1/...
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Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after...
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Back when Matt and I used to spend most of our evenings sitting side-by-side on our couch, writing blog posts, I couldn’t imagine a life without...
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*serves four 1 fennel bulb, cored and roughly chopped 4 cloves of garlic, thinly sliced 1 green bell pepper, cored and roughly chopped 1 1/2 o...
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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...