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Crema Volteada, or Peruvian Caramel Custard
I’ve got some really big news that I’m going to be sharing over the next few weeks, but it’s top secret for now. Until I can let you in on the surprise, all I can tell you is that I am going to be...
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Crock Pot Osso Busso with Quinoa
I remember walking down a narrow cobblestone street in Florence, Italy, perusing the menus of the little sidewalk cafes that were just beginning to lay out the tablecloths for dinner service. The...
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Baked Quinoa Pudding with Raisins
Our weather has gone bipolar here in the Bay Area. We’ll have two days of 80 degree humidity, and then the skies will falter to an overcast 55, with a wind chilly enough to send you clamoring for your...
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Beefy Russian Cabbage Soup, or Shchee/Shchi
This week’s post is care of Thad Jones, also known as The Boy Who Eats the Food I Cook (and occasionally cooks for me!). While he grew up in Germany, for the past few decades his parents have lived...
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The Parchment Paper Cookbook: 180 Healthy, Fast, Delicious Dishes!
It’s been one of those weeks. I’ve spent most of my time in an office, fighting the good fight and dodging obstacles with a deftness that comes only with years of bureaucracy-battling experience....
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Risotto Carbonara
This week’s guest post is one of my favorite dishes, ever, made by one of my favorite people, ever. Casey Barber, of Good. Food. Stories. fame, is not only a dear friend, but one of the most...
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