*Serves four 1 1/4 cups of fresh English peas 4-5 mint leaves 1 tablespoon of olive oil, plus more for brushing on the bread and drizzling s...
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The days are long and the years are short, someone told me when I had my first child. I keep reminding myself of this in these early weeks with th...
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4 heads of garlic 1 sprig of fresh rosemary, cut into 4 pieces Salt Olive oil 3 tablespoons of butter 3 tablespoons of finely chopped fresh dil...
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Serves four For the salad: Approximately 4 1/2 cups of roughly cubed country bread 2 cloves of garlic kosher salt 2 tablespoons of extra v...
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I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...
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The sun colors the sky all shades of pink and purple at this time of year. It's my favorite time to drive home from work because I often watch the...
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Today I'm sharing a recipe I developed in partnership with Thrive Culinary Algae Oil. All opinions are my own. Thanks so much for supporting the b...
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"I owe you a phone call” is what my friends and I say to each other whenever we find ourselves exchanging a flurry of emails and text messages w...
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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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When I was in the 5th grade, my grandpa came to live with my family. At the time, I thought it might be temporary, but by the time I got to high s...
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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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Serves four 1 small watermelon, preferably seedless — cut into balls using a melon baller 1 handful of fresh mint, roughly chopped 1/4 cup ...