There are certain foods that are quite polarizing: oysters, olives, licorice, and anchovies. And while I have a very strong dislike of licorice, t...
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1 head of cauliflower, cut into florets 1/2 teaspoon of red pepper flakes 1 tablespoon of finely chopped flat-leaf parsley 2 tablespoons of toa...
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Serves four For the labneh: 1 container of full fat Greek yogurt 1 teaspoon of kosher salt For the basil oil: 1⁄3 cup of extra virgin o...
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Minimalism. It seems to be the theme for 2012. I've been reading all sorts of blog posts and articles about people cleaning out their inboxes, uns...
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I have a confession to make. With this brilliant Indian Summer we've had, I've missed one thing, and it's truly a surprise: cold, rainy, windy day...
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One of my favorite bloggers, Joanna Goddard recently wrote a cute little blog post, asking readers about their first kiss. Mine was at the ripe o...
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2 large, boneless, skinless, chicken breasts 1 tablespoon of North Chinese Style Five Spice 1/2 teaspoon of ground ginger 2 teaspoons of brown ...
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Charcuterie plates have gained major traction over the last couple of years but I like to think I've been creating and eating them well before the...
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Negroni Week has crept up on me once again. Every year, I’m surprised to see how much the participation has grown… San Francisco alone has 105...
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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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6 large eggs 2 tablespoons of capers (preferably, salt-packed) 6-12 anchovies, packed in oil 1/4 cup of sour cream salt and pepper, to taste ...
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Talk about a switching of gears. Like all vacations, short or long, mine came to an abrupt end following a luscious Sunday roast enjoyed in East L...