Ten years. That's how long it's been since I stepped out of high school for the very last time. This past weekend, I dragged, err, took, Matt to m...
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I never thought this day would come — the day when I recommend that you use vodka in a cocktail recipe instead of gin. I made it very clear in m...
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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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Serves two 17 grams of medium to dark roast coffee, coarsely ground 2 tablespoons of condensed milk ice Aeropress, French press, or Vietnamese...
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It’s not often that you come across someone who truly loves their job, but after my first conversation with Bryan Davis of Lost Spirits, I was l...
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There is a well-known state of weather. And it's not Spring, Fall, Winter or Summer. I call it 'Soup Weather' and it can strike at any time, be it...
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*Serves four For the chicken: One whole chicken (approximately 4 pounds) 6-8 sprigs of fresh thyme, oregano and sage kosher salt For th...
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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 grew up in the shadow of Silicon Valley. Where being good at math and science was inherently better than being able to bang out a well-written ...
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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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For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...
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It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...