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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Serves four 4 strips of thick cut bacon 3 pounds of chicken (a mix of thighs and breasts, skin on) 1 cup of chicken stock 1 cup of dry white...
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I give my mom a lot of credit for developing in me a love for fresh produce. Like many people my age, I lived through a time when we drank soda, ate...
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When I first spotted Rustica in a bookstore, I was smitten right off the bat. I know you shouldn't judge a book by its cover, but let's face it �...
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Every year, I look forward to Bon Appetit’s travel issue because it reminds me of the main reason I travel: to eat, of course. I plan my days ar...
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Serves four For the croutons: 3 slices of country style bread, cut into cubes 1/4 cup of olive oil 1/2 tablespoon of Aglio, Olio, and Pepperon...
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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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I never thought this day would come — the day when I recommend that you use vodka in a cocktail recipe instead of gin. I made it very clear in m...
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This recipe couldn’t be better timed. Today is officially Cinco de Mayo, and in addition to sharing some links (at the bottom of the post) to so...
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When I was about eight months pregnant with the twins, a friend introduced me to the Snowy Plover at Andytown Coffee Roasters in San Francisco. I ...
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For the pizza dough: 1/2 tablespoon of active dry yeast 1/2 tablespoon of sugar 1/2 teaspoon of salt 3 cups of all-purpose flour 1 tablespo...
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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...