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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I have come to that inevitable time in my life — when my passport full of stamps is about to expire. The name inside is no longer accurate (even...
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I’ve been thinking about fear. Where it comes from and how to let it go. You see, I spend and have spent a lot of time being afraid. I wa...
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2019. Wow. There’s been a lot of controversy around whether the decade ended with the start of 2020, or whether we still have another year to go...
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Serves four-six, with leftovers 2 tablespoons of olive oil 3 1/2 pounds of boneless beef chuck, cubed salt and freshly ground pepper 1 large...
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Enough for six-eight drinks For the hibiscus syrup: 1 cup granulated sugar 1 cup water 1⁄2 cup (.75 ounce) dried hibiscus flowers For t...
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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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Happy Friday! As the days of summer dwindle, I'm actually starting to get excited for the month of September — the real San Francisco summer. ...
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1 cup of finely ground cornmeal 2/3 cup of flour 1/3 cup of almond meal*, plus more for garnish 1 teaspoon of salt 1 cup of buttermilk 1/4 cu...
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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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Last year, Matt and I took a few days off from work to go to New York and New Jersey for a family friend's wedding. Even though the wedding was in...
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On our first date, Matt tried to convince me to read his favorite book, Infinite Jest (I had no intention, he would soon find out just how stubbor...