I try to plan at least one trip per year as a way to reward myself for being a working person the rest of the time, and also so that I can enjoy t...
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For the mango salsa: 1 mango, peeled and diced 1/2 jalapeno, cored, seeded, and finely minced 1 medium tomato, seeded and diced 1/3 cup of d...
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Serves four, as a starter 1 pound of brussels sprouts, trimmed and quartered Canola oil, for frying Kosher salt Aleppo Pepper 1. Pour the...
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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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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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Serves four 2 1⁄2 pounds bone-in beef short ribs 6 dried guajillo chiles, stemmed and seeded 3 tablespoons olive oil 1 large onion, chopped ...
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makes one 1 oz Cynar (24 proof) 1 oz sweet vermouth, preferably Carpano Antica Club Soda, preferably Fever Tree Orange zest garnish 1. Fill...
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A few weeks ago, we got together with a few friends for an epic gathering in our backyard: an ice cream social! The backyard is what really sold u...
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serves four 1 pound of clams 1 pound of mussels 1 pound of swordfish 1/2 pound of bay scallops juice from 3 limes 1 clove of garlic, minced ...
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I'm always trying to get friends and family to explore different types of drinks — especially if they feature a spirit that they don't normally ...
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*serves four 1 heaping cup of cored and halved strawberries 1 tablespoon + 1 teaspoon of sugar 1 green cardamom pod* 1/2 cup of heavy whippi...
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I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...