serves four 1 pound of clams 1 pound of mussels 1 pound of swordfish 1/2 pound of bay scallops juice from 3 limes 1 clove of garlic, minced ...
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This post originally appeared in The Kitchn. Wishing you and your loved ones a happy, healthy, and prosperous 2011! My family, being Russian, c...
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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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This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the bran...
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makes one 1 oz Cynar (24 proof) 1 oz sweet vermouth, preferably Carpano Antica Club Soda, preferably Fever Tree Orange zest garnish 1. Fill...
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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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When you are a wordy person, there is an expectation that you should always know what to say. Wordy people know how to write a thank you card, a M...
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I’ve never met a potato I didn’t like but my very favorite kind has a particularly crispy skin. I especially love when the top bubbles up a li...
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Serves four 3-4 large tomatoes, sliced into eighths 3 Persian cucumbers, sliced into 1⁄4 inch rounds 1/4 teaspoon of ground coriander 3/4 t...
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Yesterday, my daughter turned one. We met for coffee with a friend and Neko had her first kids meal (scrambled eggs with a side of fruit and toast...
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My dad has this habit of announcing that things are either 'famous' or 'better than anything you have ever tried.' He does this with everything fr...
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Serves four 1 pound of fresh halibut (or another firm, white fish), cut into bite-sized cubes 1 tablespoon of finely chopped cilantro 1 small r...