Over the past few months, I seem to have shifted my booze consumption back to the basics: drinking mostly neat pours (unmixed liquor served withou...
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When I lived in Italy, I learned three very important things. Don't talk about God. Don't talk about politics. And eat pasta as a first course. I'...
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Not many drinks lend themselves to so much expected variation as the Martini. James Bond famously preferred his shaken, though classic bartending ...
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Serves four 4 cluster tomatoes, seeded and finely diced 1/4 cup of finely chopped cilantro 1/2 lime, juiced 1/4 onion, diced 1/2 teaspoon chi...
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Serves two 1 lemon 2 skin-on, boneless chicken breasts 1/2 teaspoon of fennel seeds 2 tablespoons of olive oil salt and freshly ground peppe...
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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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Ok, so bare with me on this one. How do you add lavender to coffee to make a lavender latte? Before I met Matt, coffee was just coffee. I could ce...
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There was a period of time I remember when a lot of bloggers started writing about slowing down. They argued that we’d become consumed with produc...
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We should be sharing all sorts of resolution-y things with you this week: juice fasts and gluten-free bread. But this recipe is just too good to h...
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serves four 1 pound of medium shrimp, peeled and de-veined 1 small lemon, quartered 1/2 teaspoon of black peppercorns 1 bay leaf 1 large cu...
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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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2 pounds of salmon (fillets) 1 tablespoon of finely chopped flat-leaf parsley 1/4 cup of unsalted butter lemon zest from 1/2 lemon salt and ...