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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It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...
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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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Serves four 1 small watermelon, preferably seedless — cut into balls using a melon baller 1 handful of fresh mint, roughly chopped 1/4 cup ...
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We all lie to ourselves on a daily basis. Whether it’s a little or a lot, about the small stuff or the big stuff, these lies get us through our da...
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Serves six 1 tablespoon of olive oil 1 small sweet onion, diced 2 celery stalks, diced small 2 garlic cloves, minced 1 15-ounce can of kidney...
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Serves four, as a starter 1 pound of brussels sprouts, trimmed and quartered Canola oil, for frying Kosher salt Aleppo Pepper 1. Pour the...
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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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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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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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When it comes to my culinary education, I can think of a few game-changing cooks, chefs, restaurants, and cookbooks. Some played a key role in int...
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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 ...