Few things are more therapeutic than mixing colors in a bowl and frosting cookies. These cookies involved only my second time using food coloring ...
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Before you say anything, let me just justify the cherries in the photo of my strawberry conserve. I simply can't help myself around this time of y...
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*Serves four For the chicken: One whole chicken (approximately 4 pounds) 6-8 sprigs of fresh thyme, oregano and sage kosher salt For th...
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I've been a huge fan of Sweet Paul for ages and I was beyond thrilled when I was approached to share My Happy Dish with Sweet Paul's readers. Seri...
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Here we go. I blinked and there went Thanksgiving. And now, we're weeks away from Christmas and New Year's and I'm still shopping for gifts, tryin...
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serves six 1 lb of ground beef 1 lb of ground pork 1 teaspoon of fennel seeds 1 teaspoon of red pepper flakes 2 medium garlic cloves, finel...
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*Makes enough for four sundaes 2 cups of cherries, pitted 1 tablespoon of balsamic vinegar 2 tablespoons of turbinado sugar 1 pint of vanill...
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Last month, we opened a call for contributors, and were thrilled to hear that our friend Jeff wanted to share his cocktail know-how with Turntable...
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*Serves four For the soup: 8 cups of water 1⁄2 cup of shoyu 1 heaping tablespoon of finely grated fresh ginger Zest from 1⁄2 lemon, pl...
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Makes approximately 16 toasts For the roasted grapes: 1 pound of seedless grapes, removed from the stem 1 tablespoon of extra virgin olive oi...
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Phew. I'm back from my second trip to New York City in less than three weeks, and needless to say, I am ready for a long nap. It's nice to feel gr...
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Elijah’s Deli welcomed me with open Jewish grandma arms the first time my parents dropped me off in San Diego to start college as a freshman. An...