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...
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I'm a salad kind of girl. Though I rarely post salad recipes, I actually eat quite a bit of salad, particularly in the summer. I don't eat salad a...
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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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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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Thank you so much for helping us spread the word about our Kickstarter. We're humbled by the response so far (over 75% backed!) but we still have 25...
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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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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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There are a whole slew of services and products geared at the last minute lifestyle. You know those people who are always buying their Christmas g...
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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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*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
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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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2 sweet potatoes, shaved crosswise into 1/8 inch thick slices** 1 quart of canola oil, for frying Smoked Hickory Sea Salt* *This month's Premiu...