Around this time of year, life tends to move a little faster while work tends to move a little slower. I like it that way. The parties, visitors a...
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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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*serves four 1 1/2 large English Cucumber, thinly sliced, preferably using a mandoline 1/4 cup of brown rice vinegar 2 teaspoons of sugar 1 te...
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1 head of cauliflower, cut into florets 1/2 teaspoon of red pepper flakes 1 tablespoon of finely chopped flat-leaf parsley 2 tablespoons of toa...
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Melissa and I have never met in person but like many of my other 'blogger friends' she feels like a real life friend. We're emailed about babies a...
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We're sharing another recipe on the West Elm blog today! Adapted from our super popular Rosemary Vanilla Bean Lemonade, this refreshing drink is ...
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I used to write a lot of poetry. I have notebooks filled with raw, young angst. In college, I went up on a stage, terrified, and read one of my po...
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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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Serves six For the crisp topping: 1/2 cup of oats (not quick cooking) 1/2 cup of all-purpose flour 1/4 cup of chopped walnuts 1/2 cup of br...
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When I was little, my favorite books were Scandinavian fairy tales about a mythical creature called a Moomin, which vaguely resembled a cuter, mor...
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Serves six 1 tablespoon of olive oil 1 small sweet onion, diced 2 celery stalks, diced small 2 garlic cloves, minced 1 15-ounce can of kidney...
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When I think about 2017, the main thing that comes to mind is that it was a year of high highs and very low lows. It’s in this spirit that I sha...