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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Phew. I'm back from my second trip to New York City in less than three weeks, and needless to say, I am ready for a long nap. It's nice to feel gr...
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Serves four 1.5 pounds of fresh, wild coho salmon (cut into 2 large pieces) Handful of fresh dill sprigs 1⁄2 lemon, thinly sliced, plus mor...
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*Serves four, as part of the complete Childhood Favorites menu 1 1/2 cups of grated sharp cheddar cheese 3/4 cup of grated cave-aged Gruyere 4 ...
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Serves four-six, with leftovers 2 tablespoons of olive oil 3 1/2 pounds of boneless beef chuck, cubed salt and freshly ground pepper 1 large...
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I just got back from a whirlwind business trip to New York City, so I'm just getting into the swing of things (this morning was a rough wakeup cal...
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When it comes to my culinary education, I can think of a few game-changing cooks, chefs, restaurants, and cookbooks. Some played a key role in int...
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March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...
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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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*Serves four 30 clams, cleaned and debearded 1/2 cup of dry white wine 1/2 stick of butter 1 tablespoon of finely minced garlic 1 teaspoon ...
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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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I'm writing this post from Matt's parents' house in Ohio, where we're currently celebrating his dad's 70th birthday. It's one of the few times I'm f...