If ever there’s a time of year when my heart feels like it’s about to explode, surely it is Thanksgiving, and everything that comes the weeks ...
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Makes one Salt, for rimming the glass 1 1/2 ounces of Del Maguey Vida Mezcal 3/4 ounce of Cointreau 3/4 ounce of fresh-squeezed lime juice...
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Serves four 2 tablespoons of dark cocoa sugar* 1 teaspoon of garlic powder 1⁄4 teaspoon of dry mustard 1 tablespoon of dark brown sugar 1 ...
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Serves four 3 large russet potatoes, sliced 1/8 inch thick canola oil (for frying) kosher salt 1. Fill a large bowl with cold water and ice....
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I have come to that inevitable time in my life — when my passport full of stamps is about to expire. The name inside is no longer accurate (even...
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*Serves four, as a small plate 4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...
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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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The thing about pie is it's quite mysterious until you cut into it. Unlike a tart, which openly reveals its identity upon first glance, a pie only...
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Makes one 1 1/2 oz of bourbon whiskey 3/4 oz of Lillet blanc 3/4 oz of Campari 1 Maraschino cherry, for garnish 1. Add the bourbon, Lille...
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Phew. I'm back from my second trip to New York City in less than three weeks, and needless to say, I am ready for a long nap. It's nice to feel gr...
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I have a fondness for beans — I like how they blur the lines between upscale and pedestrian. One of my favorite bean companies, Rancho Gordo, ha...
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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...