Serves two - three 2 whole branzini (Mediterranean seabass), cleaned and gutted 4-6 sprigs of fresh rosemary 5-6 orange slices, cut in half sa...
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When I first stumbled across Katie Quinn Davies' blog, What Katie Ate, I knew I had made a tremendous discovery. Her food photos were more beautif...
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I’m partial to soup. “Bowl food” as Sara dubbed it, is my kind of food and this, among other things such as our husbands' bordering-on-obses...
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It's Negroni Week, and to celebrate, I'm revisiting one of my favorite drinks for any occasion. I wrote about the classic Negroni last year, a...
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Our friend Melissa, The Faux Martha, just came out with a cookbook that I think you're really, really going to love. It's called The Minimalist Ki...
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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 1 clove of garlic, finely minced 2 tablespoons of finely chopped fresh basil Zest from 1 lime 4 stalks of green onion, thinly sl...
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This is a sponsored post in partnership with Oregon Country Beef, a family ranch-owned co-op, and PCC Community Markets. All words and opinions ar...
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serves four - six 3 ripe avocados 1 cluster tomato, seeded and diced juice from 1/2 lime 1/4 cup of diced red onion 1 serrano chili, seeded...
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It's believed that Count Camillo Negroni asked his bartender to stiffen up an Americano cocktail (comprised of soda water, sweet vermouth, and cam...
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Lucky. It is a word that we throw around without giving it much thought. Luck is a relative term, defined by those who are lucky and those who are...
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*makes 1 quart 9 ounces of carrots (approximately 10 small), cut into spears 1/2 small head of cauliflower, cut into florets 1 1/4 cups of wa...