For a couple of years in my twenties, I was lucky enough to travel to New York for work. I remember listening to my hype song — Rihanna's Umbrel...
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Let's talk about juice, guys. That's right. I'm totally on the bandwagon. I'm going to preface this post by saying that I do not condone or recomm...
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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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Originally posted Jan 26, 2011 I am lucky to have been profoundly influenced by two grandfathers, both of whom I affectionately call 'Ded' (sor...
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Enough for six-eight drinks For the hibiscus syrup: 1 cup granulated sugar 1 cup water 1⁄2 cup (.75 ounce) dried hibiscus flowers For t...
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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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I’m a card-carrying member of the Alison Roman fan club. I’ve made The Cookies and The Stew. I watch all of her Instagram videos, and I basica...
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Serves four 1/4 cup of olive oil 1 large onion, diced 2 large garlic cloves, minced 1/2 cup of chorizo sausage 1/2 green cabbage, shredded sa...
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It feels inevitable now. That at some point, I would have started to feel homesick, or perhaps sick for the past. Our transition, the move, the bi...
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For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the t...
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I used to write a lot of poetry. I have notebooks filled with raw, young angst. In college, I went up on a stage, terrified, and read one of my po...
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Kristin and I first met in person over drinks in New York City with my friend Dave, after we had been following each other on Twitter for some tim...