It's summertime (except in San Francisco) and the Great Lime Shortage of 2014 has seemingly come to an end with lime prices dropping back to norma...
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If my memory serves me correctly, I’ve never set any New Year's resolutions before… but here I am at the end of January, setting one. Here it ...
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Serves four 1 quart of chicken stock 1/2 pound of thick pancetta, cut into rough cubes 1/4 cup of extra virgin olive oil 1 small onion, diced ...
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Everyone can appreciate a compliment, whether it comes from a friend, an acquaintance or a stranger. Yet, it's not uncommon to feel humbled by a com...
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I can no longer avoid it, and I will not apologize. If you, like me, read a great deal of food blogs, you may be familiar with the term 'pumpkin f...
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In keeping with the theme of summery drinks, I've been itching to share a recipe for a margarita or paloma. Both are popular Mexican tequila cockt...
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On our first date, Matt tried to convince me to read his favorite book, Infinite Jest (I had no intention, he would soon find out just how stubbor...
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Sometimes, I sit on recipes so long that they become sort of a conundrum. Should I still write about them on the site, even though I made somethin...
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There's a common sentiment among certain men I know that salad is not a meal. Though I whole-heartedly believe that salad IS a meal, and can be a ...
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*Serves two - four 2-4 pounds of pork shoulder 2 Ancho Chiles 1 cinnamon stick 2 tablespoons of olive oil 1 yellow onion, peeled & roug...
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Dear Amy, I'm sorry I never published your poetry in our literary magazine because I said it was full of cliches. I was the gatekeeper and what I ...
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1 cup of finely ground cornmeal 2/3 cup of flour 1/3 cup of almond meal*, plus more for garnish 1 teaspoon of salt 1 cup of buttermilk 1/4 cu...