I get obsessive about finding stuff. Can you relate? The other day, I realized that I have either lost or misplaced a favorite pair of earrings...
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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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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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*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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Today we are so thrilled to be guest posting on Aida Mollenkamp's blog. I can still remember watching her on the Food Network, when I was still *l...
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*serves four 4 large tomatoes, quartered* 1 red chile pepper, seeded and cut into long, thin slices* salt and freshly ground pepper, to taste...
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This is usually the time of year when each new day is full of hope. The new year is full of possibilities. New jobs, friends, fitness goals, diets...
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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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For the stock: 1 whole chicken 2 carrots, cut into thirds 3 celery stalks, cut into thirds 1 small onion, quartered 1 teaspoon of black peppe...
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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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I’m partial to soup. “Bowl food” as Sara dubbed it, is my kind of food and this, among other things such as our husbands' bordering-on-obses...
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When I first spotted Rustica in a bookstore, I was smitten right off the bat. I know you shouldn't judge a book by its cover, but let's face it �...