Serves three - four 2 medium russet potatoes, peeled 3 tablespoons of olive oil 3 green onions, thinly sliced French Gray sea salt, to taste...
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When it comes to my culinary education, I can think of a few game-changing cooks, chefs, restaurants, and cookbooks. Some played a key role in int...
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Serves four-six 1 16 ounce container of full fat Greek yogurt 1/2 cup of heavy whipping cream 3/4 cup of sugar 1/2 cup fresh-squeezed grapef...
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Everything starts anew. Year after year that I live in San Francisco, I am reminded that the fog will roll in right around my birthday. And I will...
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For the shrimp: 1 pound of shrimp 1/4 teaspoon of chipotle chili powder* 1/2 lime, squeezed 1 teaspoon of clementine zest (from 1/2 of a cle...
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Phew. I'm back from my second trip to New York City in less than three weeks, and needless to say, I am ready for a long nap. It's nice to feel gr...
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Serves four 1 small or 1/2 large jicama, peeled and diced into bite-sized cubes 1/2 pint of small cherry tomatoes 4-5 large romaine leaves, was...
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Have you ever lost touch with a friend without realizing how it happened? Or found yourself making promises to read more, garden, or take a day of...
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*Serves four For the salad: 1 large head of butter lettuce 3-4 radishes, very thinly sliced microgreens for garnish (optional) 2 teaspoons ...
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Melissa and I have never met in person but like many of my other 'blogger friends' she feels like a real life friend. We're emailed about babies a...
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This post originally appeared in The Kitchn. Wishing you and your loved ones a happy, healthy, and prosperous 2011! My family, being Russian, c...
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Living in a twelve unit building where my primary view is an arm-length's peek into other people's apartment windows, I've realized how much this ...