I’ve been preparing for colder weather all month, and it is finally here. It seems like it was only a few weeks ago that I started to turn away ...
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Elijah’s Deli welcomed me with open Jewish grandma arms the first time my parents dropped me off in San Diego to start college as a freshman. An...
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serves four For the waffles: 1 cup of all-purpose flour 1 cup of whole wheat flour 1/4 cup of sugar 3 teaspoons of baking powder 1/2 teasp...
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makes two drinks 6 oz of beet-carrot juice (from about 3 beets and 3 carrots) 1 tablespoon of agave syrup 3 tablespoons of freshly-squeezed li...
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Back in the early days of blogging, links were the best way to discover new sites, content, and voices around the Internet. Everyone seemed to hav...
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*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
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I’ve talked a lot about crêpes in the past — I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s....
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Serves four to six For the soup: 1 whole chicken 3 celery stalks, cut in thirds 2 carrots, cut in thirds 1 onion, quartered 1 star anise ...
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It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...
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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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We had an enormous dog growing up, with a mild-mannered name: Bonnie. There has been much debate amongst my family as to who actually came up with...
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We arrived home to our city, eerily empty. Albeit, it was one o’clock in the morning, but ragged as we were, I couldn’t help but notice the ab...