The first time I stumbled upon Sprouted Kitchen, I knew I had found my kind of place on the Internet. I instantly related to Sara. She had travele...
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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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Serves two 1 2- 2 1/2 pound live lobster 1 teaspoon of finely chopped chives 1 teaspoon of finely chopped tarragon 1 tablespoon of mayonnaise...
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Last month, we opened a call for contributors, and were thrilled to hear that our friend Jeff wanted to share his cocktail know-how with Turntable...
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My grandmother had a major sweet tooth. It was not uncommon for her to have a little 'dessert' immediately following a pastry breakfast. When I wo...
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serves four 6 ripe apricots, pits removed handful of fresh lemon verbena leaves 3/4 cup of heavy whipping cream 2 tablespoons of honey (more o...
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We all lie to ourselves on a daily basis. Whether it’s a little or a lot, about the small stuff or the big stuff, these lies get us through our da...
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I’ve noticed something interesting recently, about the way my generation thinks about the present and the future. Our everyday lives seem to def...
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I was hoping to do a little experiment: to write in the third person. But each time I tried, it felt entirely unnatural. I've always had trouble w...
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1 pound of shell-on shrimp 1 clove of garlic, minced 1/4 cup of extra virgin olive oil 5 dried ancho chiles* salt and pepper, to taste 1....
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makes two 1 cup of frozen blueberries (or mixed berries) 1 small banana 1/4 cup of plain whole milk yogurt 1/2 cup of almond milk 1 teaspoon ...
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Serves four 1.5 pounds of fresh, wild coho salmon (cut into 2 large pieces) Handful of fresh dill sprigs 1⁄2 lemon, thinly sliced, plus mor...