serves four 1 1/2 pounds of flank steak garlic salt freshly ground black pepper 1 tablespoon of chopped fresh flat-leaf parsley olive oil ...
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I still remember that weird feeling of publishing something “on the internet” and getting comments and emails from complete strangers saying t...
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Charcuterie plates have gained major traction over the last couple of years but I like to think I've been creating and eating them well before the...
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I'm turning 30 in a few short weeks. A nice number. If feels heavy, but in a good way. Like a quality watch, or a cutting board made of real wood....
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Everyone has a story about a drink that they’ve sworn off due to a hellacious night. It usually happened during high school or college or in Mex...
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I was recently lamenting to Matt that I feel like every time I have an opportunity to cook or photograph food, I basically have to approach it lik...
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There are few things better in life than a hot summer day, a cold dip in an ocean/lake/pool, a run through the sprinklers, a bowl full of watermel...
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Serves four 1/2 cup of freshly squeezed lemon juice (from about 3 lemons) 1/3 cup of agave syrup 4 cups of cold water 1/2 jalapeño pepper ...
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Serves four - six 3 egg whites, at room temperature 1/2 cup of cane sugar 1/2 cup of powdered sugar 1 teaspoon of pure vanilla extract 1 te...
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Recently, I wrote a short piece about summer movies for Gather Journal. It skewed toward being poetic and inspired a fair amount of nostalgia. The...
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The makings of a really good chicken noodle soup can be argued until the end of eternity. Every culture adds their own flair. From egg noodles to ...
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*serves four For the chicken: 2 pounds of chicken thighs, cut into bite-sized pieces 1/3 cup of roughly chopped cilantro 4 cloves of garli...