I recently joked to a friend that if my content of the past 6 months were turned into a haiku (ignoring the whole 5-7-5 rule), it would go somethi...
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Serves four 3 russet potatoes, washed and scrubbed 1/2 cup of crumbled feta cheese 2 teaspoons of kosher salt 1/4 cup of canola oil, plus more...
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When my parents' apricot tree is heavy with its full glory of fruit, it is a feast for all, including the squirrels. My parents' apricots are smal...
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1 rack of spare ribs (approximately 2-3 lbs) 4 sprigs of fresh rosemary 2 teaspoons of pink peppercorns, crushed with a mortar and pestle kosher ...
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2 oz of Pisco (preferably Campo de Encanto) .25 oz of orgeat (preferably Small Hand Foods) .5 orange of curaçao (preferably Pierre Ferrand Dry...
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Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after...
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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 4 thick slices of country-style bread 1/4 cup of butter, melted 12 ounces of mixed wild and brown button mushrooms 1 tablespoon...
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I tend to celebrate Thanksgiving twice: once with my friends (in the form of an annual potluck) and once with my family. What I love about Thanksg...
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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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Today I'm sharing a recipe I developed in partnership with Thrive Culinary Algae Oil. All opinions are my own. Thanks so much for supporting the b...
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*Serves four, as part of the complete Childhood Favorites menu 1 1/2 cups of grated sharp cheddar cheese 3/4 cup of grated cave-aged Gruyere 4 ...