I'm writing this post from Matt's parents' house in Ohio, where we're currently celebrating his dad's 70th birthday. It's one of the few times I'm f...
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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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*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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I have a confession to make. With this brilliant Indian Summer we've had, I've missed one thing, and it's truly a surprise: cold, rainy, windy day...
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Old habits die hard. I have this alarm clock that I have had for about 8 years now. I bought it from a Chinese store in Siena, Italy as a replacem...
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There's a lot to be said for knowing how and when to relax. Some people are too good at it, others, not good enough. Which are you? I know how ...
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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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Serves four For the labneh: 1 container of full fat Greek yogurt 1 teaspoon of kosher salt For the basil oil: 1⁄3 cup of extra virgin o...
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My grandmother had a major sweet tooth. It was not uncommon for her to have a little 'dessert' immediately following a pastry breakfast. When I wo...
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6 large eggs 2 tablespoons of capers (preferably, salt-packed) 6-12 anchovies, packed in oil 1/4 cup of sour cream salt and pepper, to taste ...
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*makes 1 quart 9 ounces of carrots (approximately 10 small), cut into spears 1/2 small head of cauliflower, cut into florets 1 1/4 cups of wa...
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*Serves four, as a small plate 4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...