I have this thing when I love a song. I will listen to it over and over until I get sick of it. Matt never does that, unless I ask. Nicely. These ...
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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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There was a period of time I remember when a lot of bloggers started writing about slowing down. They argued that we’d become consumed with produc...
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The things we think we need aren't always the ones we really want. Did you ever hear the story of a young couple in love, each of whom was trying ...
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1 pound of shell-on shrimp 1 clove of garlic, minced 1/4 cup of extra virgin olive oil 5 dried ancho chiles* salt and pepper, to taste 1....
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Serves four 1 cup of seedless red grapes (approximately) 1/2 red onion, thinly sliced 5-6 thin slices of prosciutto, roughly torn 6-8 slices o...
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When my parents and I moved to America, I quickly started calling everyone I ever spoke with in class my 'friends.' My parents were perplexed. "Th...
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*serves four For the chicken: 1.6 pounds of skinless chicken thighs (approximately) 2 tablespoons of honey 10 sprigs of thyme salt and...
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Well, it's been an interesting night. But we're not the New York Times or CNN, and while this is certainly an important historic moment for our co...
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For many years — really since we met — Matt and I have cooked together. Not really for each other but with each other. But since we’ve added...
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I don't talk much about it here, but when I was quite small, I lived in Israel for almost two years. It was there that my pale Russian skin receiv...
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The makings of a really good chicken noodle soup can be argued until the end of eternity. Every culture adds their own flair. From egg noodles to ...