I'm always trying to get friends and family to explore different types of drinks — especially if they feature a spirit that they don't normally ...
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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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March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...
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For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...
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About a year ago, I took a trip to New Orleans — home to every delicious food vice imaginable. What surprised me, however, was a random little j...
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I’ve come to believe that the best and worst decisions we could make are the ones we don’t make at all. We’ve had a particularly warm win...
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Serves four to six For the tomato sauce: 1 28 oz can of diced tomatoes 1 clove of garlic 6 sprigs of fresh oregano, stems removed 1 teaspoo...
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serves four 1 cup of whole wheat pastry flour 1/4 cup of rye flour 1/2 teaspoon of kosher salt 1/2 teaspoon of sugar 1 stick of cold unsalte...
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This post originally appeared in The Kitchn. Wishing you and your loved ones a happy, healthy, and prosperous 2011! My family, being Russian, c...
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Do you keep in touch with your high school friends (if you're out of high school)? I sure do. In fact, I think my high school friends are prett...
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For the stock: 1 whole chicken 2 carrots, cut into thirds 3 celery stalks, cut into thirds 1 small onion, quartered 1 teaspoon of black peppe...
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It’s soup weather! And yes, I did make this recipe before we took our tree out, but aren’t those twinkly lights so pretty? I don’t know about ...