The first time I laid eyes on Jeanine's site, Love & Lemons, I was in love. Not only do I admire Jeanine's creative recipes, but I am in awe of he...
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1 pound of salmon, skin-on, fresh or pre-frozen, preferably wild 1/4 cup of kosher salt 1 tablespoon of sugar 1 tablespoon of cognac (optional) ...
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serves four 1 - 1 1/4 pound of very fresh halibut fillet 1/4 cup of cilantro, finely chopped 1 tablespoon fresh mint, finely chopped generous 1/...
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To love a city is to get involved in a complicated relationship. It means to persevere in the face of inconveniences — stairs and cobblestones, ...
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Serves two - three 2 whole branzini (Mediterranean seabass), cleaned and gutted 4-6 sprigs of fresh rosemary 5-6 orange slices, cut in half sa...
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When I studied abroad in Italy as a junior in college, I diligently maintained a journal. It was a leather-bound notebook that I’d gotten as a g...
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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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Serves four 1 pound of boneless, skinless chicken breasts 1/2 teaspoon of turmeric 1/2 lemon, juiced salt and freshly ground pepper 2 tables...
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For many imbibers, coffee and alcohol go hand-in-hand (or head-in-hand if you’ve had a few too many the night before!). Many of us who share int...
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“Here comes the sun (doo doo doo doo)...” I find myself singing this song each morning lately as I wake up. It’s been an exceptionally wet w...
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I'm currently enjoying what I've been calling my 'funemployment' - it' unemployment, but it's fun because I have a week off before starting a new ...
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I used to write a lot of poetry. I have notebooks filled with raw, young angst. In college, I went up on a stage, terrified, and read one of my po...