First of all, thank you, THANK YOU to all of you out there who commented, tweeted, linked to, and reached out to us about the Pairings Box. We are...
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There are three types of quiet time, when it seems that the world is able to stand still. It's early, and I mean early in the morning. When the su...
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The thing about pie is it's quite mysterious until you cut into it. Unlike a tart, which openly reveals its identity upon first glance, a pie only...
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2 tablespoons of harissa powder 1 clove of garlic, minced 3 tablespoons of olive oil 1 1/2 tablespoons of honey 3 pounds of chicken wings, tip...
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Winter fruit hardly excites me. I do love pears, and apples are good only when they are REALLY good, but other than that, I find winter to be the ...
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This post originally appeared in The Kitchn. Wishing you and your loved ones a happy, healthy, and prosperous 2011! My family, being Russian, c...
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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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When I first spotted Rustica in a bookstore, I was smitten right off the bat. I know you shouldn't judge a book by its cover, but let's face it �...
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If there is one thing you need to know about my husband it is that he loves his coffee, dare I say, as much as he loves his music. And because tod...
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This is the second installment of our new coffee series. You can also read the first post about the difference between light and dark roast coffee...
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serves four 1/2 pound of dried spaghetti 1 teaspoon of red chili flakes 3 large garlic cloves, minced 1/4 cup of olive oil 1 pound of squid, ...
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Back in 2008 when Matt and I first got engaged, we had to tackle a few of the big questions that everyone does when they decide they’re going to...