*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
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This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the bra...
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For the granita: 4 ripe peaches pitted, peeled and coarsely chopped 1/2 cup water 1/4 cup sugar For the homemade whipped cream: 1 cup...
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Her name was Jessica. She was my first frenemy and she one-upped me in everything. She had the Little Mermaid lunchbox before I did and a gay best...
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*serves six - eight 3 cups of peeled and diced sweet potato (approximately 1 large) 2 cups of peeled and roughly sliced carrots 3 1/2 cups of...
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serves four 6 ripe apricots, pits removed handful of fresh lemon verbena leaves 3/4 cup of heavy whipping cream 2 tablespoons of honey (more o...
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Every year, I look forward to Bon Appetit’s travel issue because it reminds me of the main reason I travel: to eat, of course. I plan my days ar...
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2 oz of Pisco (preferably Campo de Encanto) .25 oz of orgeat (preferably Small Hand Foods) .5 orange of curaçao (preferably Pierre Ferrand Dry...
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I don't know about you, but I feel like with each passing year, the seasons fly by faster than they did the previous year. I hardly blinked and su...
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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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*Serves two 2 top sirloin steaks (approximately 1 pound total) 1 sprig of fresh rosemary 2 stems of fresh oregano 2 cloves of garlic, thinly...
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Fluffy, tender biscuits have been eluding me for years. You see, I'd find recipe after recipe, tweak here and there, in the hopes that I could rec...