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This fresh, no-cook mango syrup is made from nothing but the pits and peels, plus a little sugar to draw out their juices and a hint of citrus to keep the flavor tangy and bright. It’s a super thrifty way to make the most of mango season, and a great excuse for mango cocktails all

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crispy tofu pad thai

Like a lot of people who go way back in the land of food blogs, I learned how to make pad thai from Pim Techamuanvivit. Pim wrote Chez Pim for many years before moving onto make jams (still the best apricot I’ve ever had) and then, homesick for the food she missed from growing up

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As a kid I was a self-proclaimed Pro Sticker Collector (oh, how that huge 3-ring binder was my pride and joy!), and at one confusing point in my youth I was also the proud owner of a miniature cow collection (the toy kind, that is). Totally normal.  Naturally, those childhood collections have led me to

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Fifteen of our favorite cheap eats in New York City, from good ol’ American sliders to a richly savory Chinese noodle soup to one revelatory Mexican torta, and so much more. Read More Restaurant Marketing

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One pasta dish, two distinct culinary traditions: Pasta con le sarde marries sardine-studded Italian pasta with sweet-savory flavors like raisins, pine nuts, and saffron, which were introduced to the country by Islamic rulers of Sicily in the tenth century. It’s one of the most beautiful pasta dishes, fragrant and luscious. Read More Restaurant Marketing

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Bonnat Chocolate

I learned about Bonnat chocolate on a trip to Voiron way-back-when, well over a decade ago, when I wanted to visit the Chartreuse distillery, to learn how the mysterious herbal elixir was made. It was an interesting trip, especially because one of the smells coming from the infusing vats filled with herbs reminded me of

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12 broccoli recipes for when you’re looking for brassica inspiration. Read More Restaurant Marketing

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COCONUT + ALMOND FLOUR PANCAKES

I was skimming a goop article last week (I have a love hate with all things Gweneth – I appreciate the health angle, but I don’t like that the average advertised clothing article is $480. You had me at hormone balancing but I disconnected with the suggestion of using $50 bath salts). I’ve complained about

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I’ve been having quite a lot of fun playing around with different Instant Pot recipes over the past few months, but one recipe has emerged as a breakout. It’s the one that keeps my Instant Pot on my counter instead of under it. You ready? It’s the hummus from Melissa Clark’s Dinner in an Instant.

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With a texture that’s an interesting mix of tender and chewy, Pacific razor clams are a lot bigger and meatier than the bivalves you’re likely to see tossed with spaghetti or served on the half-shell. Learn how to clean and prepare these regional delicacies, and—if you’re in the Northwest and feeling adventurous—how to harvest them

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Yogurt Pita and Baked Chicken Shawarma

There’s a spot for sour dairy in my refrigerator.  Not the accidental soured dairy that’s been left too long, forgotten behind the orange juice.  I’m talking about the intentional soured diary that has claimed its space on the lower door shelf of fridge.  It’s a spot of honor really, next to other highly reached-for items

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Spring Picnic Bread

Picnic season is finally upon us and we are kicking it off with two new favorite things. The first one is a bike and the other is a bread. We have been dreaming of a Danish cargo bike for years and years, and last month we finally splurged on this one. It’s the perfect vehicle for us because we can fit all

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Asparagus is the workhorse of the springtime kitchen. Unlike the fussier darlings (I still love them), fava beans, peas, and artichokes, all of which require copious amounts of preparation time. Asparagus is relatively simple. Instead of partaking in tasks like shelling, trimming, and de-choking, asparagus can be at its pinnacle with a simple trim, quick

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Let It Be Sunday, 167!

I’ve waited on this magnolia in my backyard for weeks and weeks and here it is in all its glory. It smelled like sweet new syrup and the bees were absolutely love drunk.   This week synopsis with a lot of omissions:  I found a package of peanut butter cups in my travel purse this

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  First of all, holy moly…thank you all for your support for our Webby Awards People’s Voice Award nomination! I can’t even convey how much it means to us. We’re so nervous/excited to hear the results on April 24th! Voting is open until April 19th if you’d like to give us one final push. 🙂

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