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Put down the ketchup. This burger is topped with one of the most classic accompaniments to a beautiful steak: a melting pat of maitre d’hotel butter, the compound butter seasoned with parsley, lemon, and garlic. Read More Restaurant Marketing

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GLUTEN FREE ZUCCHINI MUFFINS

Loves! I posted about this zucchini loaf/muffins I’ve been working on over on Instagram and you were like hungry little wolves insisting that I post the recipe asap. So, here we are, a few weeks later, which is as asap as it’ll get around here.  Because most of the cooking I do is simple assembly

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Well, I finally did it—feast your eyes on these grain-free, nut-free vegan chocolate chunk beauties!! Whew. Nicole and I, along with a couple bonus mama testers (shout-out to Cynthia and Jen!), teamed up to test about 25 batches of cookies these past few weeks! High fives all around. I couldn’t do it without these amazing

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With fluffy homemade ice cream inside and a crispy chocolate shell on the outside, homemade Klondike Bars are as fun to make as they are to eat. Read More Restaurant Marketing

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Blueberry Cobbler Thumbprint Cookies

There’s a subtle difference between craving pie and craving *making* pie.   Craving *making* pie usually hits me when I’m reaching for a cozy sweater and maybe want to therapy bake my way out of any maybe holiday induced stress.  Craving actual pie… well that’s constant.  Truly constant. So! When the need for pie doesn’t

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Making garlic confit is a great way to use up extra garlic, and it’s as easy as slowly cooking the garlic cloves in oil. Read More Restaurant Marketing

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The broiler is the key to this quick and easy one-pan meal, featuring rich salmon coated in a layer of dill mayo and fresh dilly-bean-style green beans in a bright and tart vinegar sauce. Read More Restaurant Marketing

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Here’s how to get the most out of saffron. Read More Restaurant Marketing

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Creme Brulee

When it was on the cusp of popularity in the U.S., I sort of introduced crème brûlée to a restaurant where I was working at the time, and, predictably, they took off. So much so, that most of my nights were spent torching crème brûlée as fast as I could. Finally, I put an end

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foolproof cacio e pepe

Soon, extremely soon, I’m going to tell you more about our 12 days in Andalucía but before that, before summer is truly over, before I start thinking about cooking more complex meals again, before I even consider turning on the oven again, I wanted to tell you that this summer was the year I finally

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Let It Be Sunday, 187!

Hello sweet friends and happy Sunday! I hope your weekend feels long on quality time.   This weekend I’m hosting in New Orleans – it’s the first ever BakeAway – a baking, food styling, new-friend-making workshop I’m hosting at The Bakehouse.  It has been incredible so far!  We’re doing yoga, we’re drinking champagne, we’re experimenting

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Favorites List (8.31.18)

Put on those reading glasses. There are some great articles in this list! – Fighting the vanilla thieves of Madagascar  (BBC) – A COLD EMAIL FROM A FOOD-OBSESSED TEEN: WHY I OWE EVERYTHING TO JONATHAN GOLD  (L.A. Taco) – Eve Babitz L.A. map (Curbed) – To Visit: Nahm – The Freshest Ideas Are in Small

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White chocolate haters, move along! This is a cookie for those who love the salty-sweet combination of macadamia nuts and white chocolate. Here, white chocolate is melted into the dough itself, for cookies that bake up thick, tender, and rich. Read More Restaurant Marketing

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Part 3 of Ed Levine’s conversation with pizza experts Adam Kuban and Scott Wiener. Read More Restaurant Marketing

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Simple Fig and Mascarpone Cake

If we’re paying attention to the small milestones (and good grief- WE ARE), it’s been just over two years that I’ve had a backyard.  It’s an anniversary of sorts (but really not at all). The backyard is still partly graveled, with hopes of future raised beds.  I still battle the weeds – but there are

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