Our friend Melissa, The Faux Martha, just came out with a cookbook that I think you're really, really going to love. It's called The Minimalist Ki...
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There are a whole slew of services and products geared at the last minute lifestyle. You know those people who are always buying their Christmas g...
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How many social media accounts do you have? One? Two? Eight? I'm a card-carrying member of Facebook, Twitter, Goodreads, Pinterest, Instagram, and...
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3 cups of whole milk (preferably not UHT*) 1 cup of heavy whipping cream 1/2 teaspoon of kosher salt 2 tablespoons of distilled white vinegar ...
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My first Christmas in America was a confusing one at best. Coming from Russia (by way of Israel) where we had a New Year’s tree and a fellow nam...
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There is glitter on the bottom of my shoes. Perhaps that is the sign of a good New Year's Eve. Ahoy mates! Are you ready for 2011? 2010 was a good...
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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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Today we are so thrilled to be guest posting on Aida Mollenkamp's blog. I can still remember watching her on the Food Network, when I was still *l...
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There's a lot to be said for knowing how and when to relax. Some people are too good at it, others, not good enough. Which are you? I know how ...
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One of my favorite things about food writing is getting to know so many wonderful people through it. Matt and I joke that whenever we travel, we ...
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Let's talk about juice, guys. That's right. I'm totally on the bandwagon. I'm going to preface this post by saying that I do not condone or recomm...
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Serves four 1 persimmon, thinly sliced with a mandoline 1/4 seeded serrano chile, very thinly sliced (optional) 3 ounces of prosciutto slices ...