1.5 oz grappa (we used Lorenzo Inga Grappa Di Barolo) .75 oz Lillet Blanc .75 oz Aperol Orange peel garnish 1. Combine the liquid ingredients...
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Let me introduce you to a girl who loves breakfast as much as I do and has a whole blog devoted to all things delicious in the a.m. I first came a...
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Dear Amy, I'm sorry I never published your poetry in our literary magazine because I said it was full of cliches. I was the gatekeeper and what I ...
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*serves four For the chicken: 2 pounds of chicken thighs, cut into bite-sized pieces 1/3 cup of roughly chopped cilantro 4 cloves of garli...
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I’ve been thinking about fear. Where it comes from and how to let it go. You see, I spend and have spent a lot of time being afraid. I wa...
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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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Sometimes, I sit on recipes so long that they become sort of a conundrum. Should I still write about them on the site, even though I made somethin...
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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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*makes 10-12 hand pies For the pie dough: 2 cups of all-purpose flour 1/2 cup of whole wheat pastry flour 1 teaspoon of kosher salt 2 teasp...
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Serves four - six 3 egg whites, at room temperature 1/2 cup of cane sugar 1/2 cup of powdered sugar 1 teaspoon of pure vanilla extract 1 te...
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The first blog I ever had was a LiveJournal. I wrote in it the way I would write emails to my friends (and they'd comment back as if we were on on...
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We had a feast for New Year’s. The sort that makes your stomach hurt and demands an antacid. The sort where you want time to stand still a littl...