There's a common sentiment among certain men I know that salad is not a meal. Though I whole-heartedly believe that salad IS a meal, and can be a ...
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I've been in sort of a tizzy this week. I was crazy nervous to see the Cooking Channel segment that Matt and I filmed ages ago with Tracy and Mega...
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Every year, I look forward to Bon Appetit’s travel issue because it reminds me of the main reason I travel: to eat, of course. I plan my days ar...
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1 cup of Israeli couscous 4 tablespoons of olive oil 2 Persian cucumbers, diced 1 pint of cherry tomatoes, sliced in half ¼ cup of roughly ch...
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3-4 ears of corn, removed from husks For the dressing: 1/4 cup of sour cream 3 tablespoons of mayonnaise 2 garlic cloves, finely minced 1...
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*serves two 6 slices of cherrywood smoked bacon 1/4 cup of pure maple syrup 1 teaspoon of whole black peppercorns, crushed with a mortar and ...
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*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
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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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March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...
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It’s summer, which means that my cooking looks a lot like eating watermelon salad and peaches over the sink… with a side of rice and beans. I’...
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I mentioned in my Sicily Guide that we came home with a small loot of tasty treats. What I didn't mention was that this loot actually included a p...
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Serves four For the potatoes: 4 large russet potatoes extra virgin olive oil 1 cup of shredded sharp cheddar, plus more for sprinkling 3/4...