There was a period of time I remember when a lot of bloggers started writing about slowing down. They argued that we’d become consumed with produc...
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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...
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About a year ago, I took a trip to New Orleans — home to every delicious food vice imaginable. What surprised me, however, was a random little j...
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3 large eggs 1/2 cup of sugar 1/2 cup of brown sugar 1 teaspoon of instant espresso powder 1 teaspoon of real vanilla extract 1/3 cup of flour ...
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Serves eight 4 egg whites 1 cup of light brown sugar 2 tablespoons of dark cocoa sugar, plus additional for serving 1 cup of fresh whipped c...
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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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Serves four 6 large eggs 1 cup of whole milk 1/4 teaspoon of freshly grated nutmeg*, plus more for dusting 1 teaspoon of ground cinnamon 6...
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Makes approximately 16 toasts For the roasted grapes: 1 pound of seedless grapes, removed from the stem 1 tablespoon of extra virgin olive oi...
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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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For the mango salsa: 1 mango, peeled and diced 1/2 jalapeno, cored, seeded, and finely minced 1 medium tomato, seeded and diced 1/3 cup of d...
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If you’re anything like me, you had your first taste of sherry from your parents’ or grandparents’ cabinet, and it was branded in your memor...
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Serves four 1/4 cup of olive oil 1 large onion, diced 2 large garlic cloves, minced 1/2 cup of chorizo sausage 1/2 green cabbage, shredded sa...