Back in the early days of blogging, links were the best way to discover new sites, content, and voices around the Internet. Everyone seemed to hav...
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Originally posted Jan 26, 2011 I am lucky to have been profoundly influenced by two grandfathers, both of whom I affectionately call 'Ded' (sor...
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I know, I know. Another rum drink. While I’ve already shared my love of the Angostura Colada, I just couldn’t help myself in this recent Calif...
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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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I don't know about you, but I've been treating myself right this holiday season. French Toast, cinnamon rolls, ginger molasses cookies...you know ...
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For many years, I consistently brought the same exact salad to work in a square tupperware tucked into a plastic bag that is no longer allowed in ...
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2 sweet potatoes, shaved crosswise into 1/8 inch thick slices** 1 quart of canola oil, for frying Smoked Hickory Sea Salt* *This month's Premiu...
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It's summertime (except in San Francisco) and the Great Lime Shortage of 2014 has seemingly come to an end with lime prices dropping back to norma...
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For many years — really since we met — Matt and I have cooked together. Not really for each other but with each other. But since we’ve added...
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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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*serves four 1 1/2 large English Cucumber, thinly sliced, preferably using a mandoline 1/4 cup of brown rice vinegar 2 teaspoons of sugar 1 te...
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