This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brand...
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Introduction As the chill of autumn descends, the desire for warm, comforting flavors intensifies. Indulge in the spirit of the season with thi...
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Fluffy, tender biscuits have been eluding me for years. You see, I'd find recipe after recipe, tweak here and there, in the hopes that I could rec...
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There are some things you don’t talk about on the Internet. Your marital problems, for example. A falling out with a friend. A date with your th...
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Not many drinks lend themselves to so much expected variation as the Martini. James Bond famously preferred his shaken, though classic bartending ...
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We've had a few sleepless nights here in the Hickey household. Neko's teeth seem to be breaking through in rapid succession and our days, despite ...
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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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This will be the first time (ever!) that Matt won't be spending Christmas with his family in Ohio. He'll be spending it with his family here in Sa...
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1 cup of whole wheat pastry flour 1/2 cup of wheat germ 1/2 teaspoon of baking soda 1 teaspoon of kosher salt 1 stick of unsalted butter, dice...
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Serves four, as a starter 1 pound of brussels sprouts, trimmed and quartered Canola oil, for frying Kosher salt Aleppo Pepper 1. Pour the...
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I'm going to be totally upfront with you: I don't have a baby (surprise!). But a few of my friends have started having babies and, boy, is life di...
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Today we are so thrilled to be guest posting on Aida Mollenkamp's blog. I can still remember watching her on the Food Network, when I was still *l...