Serves four 1 1/2 pounds of green beans 1 1/2 - 2 teaspoons of Shichimi Togarashi 3 large garlic cloves, minced salt and freshly ground pepper...
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This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brand...
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It’s summer, which means that my cooking looks a lot like eating watermelon salad and peaches over the sink… with a side of rice and beans. I’...
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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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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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September has a way with me. It has, in the last few years, become one of my favorite months. If you are considering a trip to San Francisco, I wo...
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*Serves two to three 4 red bell peppers, stems removed and seeded 3 tablespoons of olive oil 1/2 tablespoon of balsamic vinegar kosher salt ...
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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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The other day, as I was running late to an appointment, I saw a parking spot and immediately pulled a quick U to try to grab it, just as another c...
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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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This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the bra...
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There's a lot you can do with a tin of anchovies. Once you get over your fear, trust me, a whole new world opens up. After filling you up with pum...