It took me a long time to feel comfortable in the kitchen. I began to enjoy cooking sometime in college, but back then, I owned exactly two cookbo...
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I love a good party. Friends and appetizers, bubbly drinks and a spread of desserts. I'm continually inspired by and excited about new cookbooks, ...
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Originally posted Jan 26, 2011 I am lucky to have been profoundly influenced by two grandfathers, both of whom I affectionately call 'Ded' (sor...
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Writing can at times, feel like a marathon. The final period reminiscent of a big inhale. Sometimes an exhale, depending on what you are writing. ...
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This recipe couldn’t be better timed. Today is officially Cinco de Mayo, and in addition to sharing some links (at the bottom of the post) to so...
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Serves two 1 2- 2 1/2 pound live lobster 1 teaspoon of finely chopped chives 1 teaspoon of finely chopped tarragon 1 tablespoon of mayonnaise...
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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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Well, it's been an interesting night. But we're not the New York Times or CNN, and while this is certainly an important historic moment for our co...
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It's been decided. Ice cream sandwiches are definitely the best way to celebrate an occasion. This is the second time I am writing about Matt in the...
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Serves four to six For the tomato sauce: 1 28 oz can of diced tomatoes 1 clove of garlic 6 sprigs of fresh oregano, stems removed 1 teaspoo...
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A friend I was recently hanging out with at a wedding said, “I don’t think people read blogs anymore.” She hasn’t been blogging much herse...
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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...