In addition to making food and listening to music, brewing my morning cup of coffee is one of those rituals that I hold most sacred. After all, fo...
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My first Christmas in America was a confusing one at best. Coming from Russia (by way of Israel) where we had a New Year’s tree and a fellow nam...
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I turned 29 this weekend, and it still feels weird to say that. I'm not sure when it happens, but sometime in your twenties, you start forgetting ...
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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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The more I cook at home, the less impressed I am when I go out to restaurants. A bowl of pasta for $17? A fillet of fish over seasonal vegetables ...
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serves three - four For the dressing: 1 tablespoon of chopped basil 1 tablespoon of chopped chives 3/4 teaspoon of garlic salt 1 teaspoon o...
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Dear Amy, I'm sorry I never published your poetry in our literary magazine because I said it was full of cliches. I was the gatekeeper and what I ...
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*serves six - eight 3 cups of peeled and diced sweet potato (approximately 1 large) 2 cups of peeled and roughly sliced carrots 3 1/2 cups of...
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We're waiting, and eating. I can't tell you how much the past seven months have challenged me, mentally. Sure, there have been physical changes, t...
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*Serves four, as part of the complete Childhood Favorites menu 1 pound of chicken tenders or skinless, boneless chicken breasts, cut into thin ...
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Makes four large float glasses 1/2 cup of water 1/2 cup of sugar 1 cup of chopped strawberries 1 liter of sparkling water 1 pint of dark choc...
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Most of 2015 has been a blur and something tells me that 2016 might be, too. I recall making crab cakes for breakfast in our pajamas and driving u...