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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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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I'm still a pickling newbie, but something about putting things in jars gets me really excited. The really cool thing about pickled veggies is tha...
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I've been thinking about summer a lot lately. With all of this rain that has been pounding the San Francisco Bay Area, it's hard not to want to sn...
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I've been a huge fan of Sweet Paul for ages and I was beyond thrilled when I was approached to share My Happy Dish with Sweet Paul's readers. Seri...
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Serves six 2 large yellow onions, peeled 1 cup of all-purpose flour 2 teaspoons of baking powder 3 large eggs 1 cup of breadcrumbs 1 cup of ...
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I was hoping to do a little experiment: to write in the third person. But each time I tried, it felt entirely unnatural. I've always had trouble w...
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Few things are more therapeutic than mixing colors in a bowl and frosting cookies. These cookies involved only my second time using food coloring ...
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Ten years. That's how long it's been since I stepped out of high school for the very last time. This past weekend, I dragged, err, took, Matt to m...
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Putting together an alcohol collection is challenging. What should you get? What will you really use? In the early days of building u...
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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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1 cup of finely ground cornmeal 2/3 cup of flour 1/3 cup of almond meal*, plus more for garnish 1 teaspoon of salt 1 cup of buttermilk 1/4 cu...