I love my Aeropress. It's super easy to use: add coffee, add water, and press. Although that's a bit of a simplification, it really is hard to go ...
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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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> Most of 2015 has been a blur and something tells me that 2016 might be, too. I recall making crab cakes for breakfast in our pajamas and driving u...
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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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> Aziz Ansari’s Master of None is my favorite new show on Netflix. There are two episodes — “Parents” and “Old People” — which perfect...
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> I’ll always remember the summer (and fall) of 2015 as the one that we spent living at Ocean Beach. Historically, the San Francisco summer has be...
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> When Matt and I got married, I adopted his record collection and he adopted my love of all things baked, doughy, and chocolatey. To this day, I th...
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> The holidays are already upon us, and it’s time to get ready for parties, friends, and family. All calling for — or requiring (depends on your fam...
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> I love collecting cookbooks and I love gifting them to friends and family almost as much, if not more. There's always this feeling of excitement t...
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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 four 3 large russet potatoes, sliced 1/8 inch thick canola oil (for frying) kosher salt 1. Fill a large bowl with cold water and ice....
