Summer has quietly slipped out of my grip somehow and the other day, I had a fleeting thought about fall: about boots and hot chocolate and umbrella...
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For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...
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Minimalism. It seems to be the theme for 2012. I've been reading all sorts of blog posts and articles about people cleaning out their inboxes, uns...
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Serves six 1 3 ½ pound chicken 3 medium leeks, white and light green parts only ½ red onion 2 large carrots 2 celery stalks ¾ teaspoon...
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Charcuterie plates have gained major traction over the last couple of years but I like to think I've been creating and eating them well before the...
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An American burger welcomes every immigrant with open arms. Sure, people have invented and reinvented it; they put foie gras and chickpeas in it...
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Recently, I wrote a short piece about summer movies for Gather Journal. It skewed toward being poetic and inspired a fair amount of nostalgia. The...
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I chose my wedding location in no small part based on the fact that the property housed a giant fig tree. Although I had never tasted a fresh fig ...
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I have been meaning to tell you about this super frothy matcha latte since…oh, February. I’ve been so excited about this method for making a m...
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*Serves four, as a small plate 4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...
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Few things are more satisfying than writing in the rain. For a person who tends to be go go go, rain is a great excuse to throw on a pair of sweat...
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*Makes 2 large glasses, or 3 small Flesh from 1 large, very ripe mango, roughly chopped 1/2 cup of whole milk yogurt 1-2 tablespoons of sugar, ...