I rarely watch TV but every two years when the Olympics are on, I find myself glued to the screen for many more hours than I care to admit. In fac...
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I am not typically someone that fries my food. I rarely eat fried foods out and I certainly don't make it a habit to fry food in. But for some r...
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I am not a movie person. Nope. What I mean by that is that I do not seek out movies; I reluctantly, carefully, stubbornly choose a select few to w...
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6 large eggs 2 tablespoons of capers (preferably, salt-packed) 6-12 anchovies, packed in oil 1/4 cup of sour cream salt and pepper, to taste ...
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How to cook and clean lobster in eight easy steps.
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Serves four 1 small watermelon, preferably seedless — cut into balls using a melon baller 1 handful of fresh mint, roughly chopped 1/4 cup ...
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Every year, I look forward to Bon Appetit’s travel issue because it reminds me of the main reason I travel: to eat, of course. I plan my days ar...
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So, Kasey and I are switching things up today. She is taking over the Turntable while I am presenting one of my recipes in the Kitchen. Even t...
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My hair stylist told me the other day that the mullet is coming back. I'm not sure how to feel about this, but if the mullet means scrunchies, neo...
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Serves four 2 tablespoons of coconut oil 1 small red kuri squash, seeded and roughly chopped 1 sweet potato, roughly chopped 1 can of low f...
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Ten years. That's how long it's been since I stepped out of high school for the very last time. This past weekend, I dragged, err, took, Matt to m...
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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...