It's Negroni Week, and to celebrate, I'm revisiting one of my favorite drinks for any occasion. I wrote about the classic Negroni last year, a...
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I was a sociology major in college and my fascination with the discipline has stayed with me. One of the things I love about sociology is that it ...
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Serves three - four 2 medium russet potatoes, peeled 3 tablespoons of olive oil 3 green onions, thinly sliced French Gray sea salt, to taste...
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One of my favorite things about food writing is getting to know so many wonderful people through it. Matt and I joke that whenever we travel, we ...
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makes 6 popsicles 1 1/3 cup of frozen blueberries 1/3 cup of sugar 1/4 teaspoon of ground cinnamon 1 cup of whole milk Greek yogurt 1. Co...
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*Serves two 2 top sirloin steaks (approximately 1 pound total) 1 sprig of fresh rosemary 2 stems of fresh oregano 2 cloves of garlic, thinly...
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Putting together an alcohol collection is challenging. What should you get? What will you really use? In the early days of building u...
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1 1/4 cups of all-purpose flour 1/2 teaspoon of kosher salt 1/2 teaspoon of sugar 1 stick of cold unsalted butter, diced 2 tablespoons of ice ...
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Ah, relief. I’ve said it before: despite my undying love for summer, often find it sort of overwhelming. There’s the self-imposed pressure �...
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There was a time when I was a die-hard Jersey girl. New Jersey was the first place I ever lived in America and for a girl who had a sizable collec...
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I’ve noticed something interesting recently, about the way my generation thinks about the present and the future. Our everyday lives seem to def...
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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 ...