How was your Thanksgiving? Did you overdose on pie and turkey? We spent the holiday practically snowed in in Lake Tahoe. It was a perfect wint...
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My hair stylist told me the other day that the mullet is coming back. I'm not sure how to feel about this, but if the mullet means scrunchies, neo...
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Originally published 12/4/12. Updated 12/4/20. What you'll need: Large Stockpot (a 12 quart pot would be optimal) Crab crackers (we lov...
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Makes two 2 tablespoons of well-stirred tahini handful of spinach 3 dates, pitted 1/2 cup of frozen berries (mix of blueberries and blackbe...
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There is a neatly arranged time and place for everything in life, including peanut butter. I used to tell Matt, even before we were married, that ...
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I've been thinking about summer a lot lately. With all of this rain that has been pounding the San Francisco Bay Area, it's hard not to want to sn...
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1 rack of spare ribs (approximately 2-3 lbs) 4 sprigs of fresh rosemary 2 teaspoons of pink peppercorns, crushed with a mortar and pestle kosher ...
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I am not typically someone that fries my food. I rarely eat fried foods out and I certainly don't make it a habit to fry food in. But for some r...
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Serves four 1 bottle of red wine (cabernet, syrah, or pinot noir) 2 tablespoons of mulling spices* 1/4 cup of sugar 4 slices of orange, cut i...
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Serves four 1 head of cauliflower half a lemon, cut into quarters salt and freshly ground pepper 1 tablespoon of finely chopped parsley 3 t...
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We've had a few sleepless nights here in the Hickey household. Neko's teeth seem to be breaking through in rapid succession and our days, despite ...
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Today we are so thrilled to be guest posting on Aida Mollenkamp's blog. I can still remember watching her on the Food Network, when I was still *l...