I have been meaning to tell you about this super frothy matcha latte since…oh, February. I’ve been so excited about this method for making a m...
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Today I'm sharing a recipe I developed in partnership with Thrive Culinary Algae Oil. All opinions are my own. Thanks so much for supporting the b...
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Serves four - six, depending on your appetite 1 pound of shrimp, peeled and deveined 1 pound of clams, cleaned 1/2 pound of mussels, scrubbed ...
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I’m a card-carrying member of the Alison Roman fan club. I’ve made The Cookies and The Stew. I watch all of her Instagram videos, and I basica...
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I'm currently enjoying what I've been calling my 'funemployment' - it' unemployment, but it's fun because I have a week off before starting a new ...
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Kristin and I first met in person over drinks in New York City with my friend Dave, after we had been following each other on Twitter for some tim...
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I’ve talked a lot about crêpes in the past — I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s....
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Talk about a switching of gears. Like all vacations, short or long, mine came to an abrupt end following a luscious Sunday roast enjoyed in East L...
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On our first date, Matt tried to convince me to read his favorite book, Infinite Jest (I had no intention, he would soon find out just how stubbor...
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It's believed that Count Camillo Negroni asked his bartender to stiffen up an Americano cocktail (comprised of soda water, sweet vermouth, and cam...
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One of my favorite bloggers, Joanna Goddard recently wrote a cute little blog post, asking readers about their first kiss. Mine was at the ripe o...
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*serves four For the chicken: 1.6 pounds of skinless chicken thighs (approximately) 2 tablespoons of honey 10 sprigs of thyme salt and...