Serves six 4 lbs of chuck roast 1 tablespoon of olive oil 1/3 cup of apple cider vinegar 3 garlic cloves, thinly sliced 2 tablespoons of ta...
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It’s soup weather! And yes, I did make this recipe before we took our tree out, but aren’t those twinkly lights so pretty? I don’t know about ...
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Serves four For the croutons: 3 slices of country style bread, cut into cubes 1/4 cup of olive oil 1/2 tablespoon of Aglio, Olio, and Pepperon...
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When it comes to my culinary education, I can think of a few game-changing cooks, chefs, restaurants, and cookbooks. Some played a key role in int...
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Serves four 2 tablespoons of coconut oil 1 small red kuri squash, seeded and roughly chopped 1 sweet potato, roughly chopped 1 can of low f...
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"I owe you a phone call” is what my friends and I say to each other whenever we find ourselves exchanging a flurry of emails and text messages w...
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Serves four For the noodle bowl: 1 ripe but firm mango, diced 1 pound of shrimp, cleaned 1 package of rice noodles (glass noodles) 1 ta...
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serves six For the carnitas: 4 lb pork shoulder, cut into 2 inch cubes 1 orange, quartered 1 cinnamon stick 2 tablespoons of taco season...
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For the stock: 1 whole chicken 2 carrots, cut into thirds 3 celery stalks, cut into thirds 1 small onion, quartered 1 teaspoon of black peppe...
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I have a fondness for beans — I like how they blur the lines between upscale and pedestrian. One of my favorite bean companies, Rancho Gordo, ha...
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This recipe couldn’t be better timed. Today is officially Cinco de Mayo, and in addition to sharing some links (at the bottom of the post) to so...
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All of the walls in my house are white. I hadn't intended for it to be that way, but for the past seven years, I have lived in a rented apartment ...