serves four - six 3 ripe avocados 1 cluster tomato, seeded and diced juice from 1/2 lime 1/4 cup of diced red onion 1 serrano chili, seeded...
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When I first stumbled across Katie Quinn Davies' blog, What Katie Ate, I knew I had made a tremendous discovery. Her food photos were more beautif...
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You may not have not have noticed but last week was the first time in years that I have gone a week without posting anything to the site (if you e...
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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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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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Serves four For the slaw: 1/4 red cabbage 1/4 white cabbage For the dressing: 1/4 cup of mayonnaise 1 tablespoons of apple cider vineg...
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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 ...
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serves four 3 ears of corn 2 tablespoons of finely chopped cilantro 2 limes, juiced 1/2 jalapeño pepper, seeded and thinly sliced 2 nectarin...
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Serves four 5 russet potatoes, scrubbed and peeled 1/2 cup of buttermilk plus more, to taste 3 tablespoons of melted butter salt and freshly...
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Serves four For the croutons: 3 slices of country style bread, cut into cubes 1/4 cup of olive oil 1/2 tablespoon of Aglio, Olio, and Pepperon...
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By now, I think everyone’s read (or at least heard of) Marie Kondo’s book, The Life-Changing Magic of Tidying Up. If not, I highly recommend you p...
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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 ...