I turned 29 this weekend, and it still feels weird to say that. I'm not sure when it happens, but sometime in your twenties, you start forgetting ...
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Serves four 3 large russet potatoes, sliced 1/8 inch thick canola oil (for frying) kosher salt 1. Fill a large bowl with cold water and ice....
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I’ve never met a potato I didn’t like but my very favorite kind has a particularly crispy skin. I especially love when the top bubbles up a li...
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I've been in sort of a tizzy this week. I was crazy nervous to see the Cooking Channel segment that Matt and I filmed ages ago with Tracy and Mega...
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I mentioned in my Sicily Guide that we came home with a small loot of tasty treats. What I didn't mention was that this loot actually included a p...
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Every year, I look forward to Bon Appetit’s travel issue because it reminds me of the main reason I travel: to eat, of course. I plan my days ar...
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There's a common sentiment among certain men I know that salad is not a meal. Though I whole-heartedly believe that salad IS a meal, and can be a ...
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*Serves four For the salad: 1 large head of butter lettuce 3-4 radishes, very thinly sliced microgreens for garnish (optional) 2 teaspoons ...
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Serves four 1 head of cauliflower half a lemon, cut into quarters salt and freshly ground pepper 1 tablespoon of finely chopped parsley 3 t...
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Serves four 1 large butternut squash extra virgin olive oil salt and freshly ground pepper 1/2 teaspoon of ground cinnamon 1/4 teaspoon of ...
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Everyone's posting chocolate truffle recipes and heart-shaped pancakes today, so I thought I'd do something different. If you need some delicio...
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I remember these summers when I'd wake up well into the hotter part of the day, pour myself a bowl of cereal and plop down in front of the TV for ...