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I might be deeply ambivalent about: * fall (less the weather cooling off and more how long it insists up staying cooled off for ..read more
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We’ve all been lying to you about crispy chickpeas. I’m sorry. It wasn’t very cool of us. I include myself; I’ve been ..read more
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My son went to sleep-away camp two weeks for the first time this summer and it was terrible. Oh, I don’t mean for him. I got ..read more
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I spotted black pepper tofu on Ottolenghi’s Instagram last week, a fine place to gush over food. The recipe is from Plenty, an ..read more
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I have a few complaints about zucchini bread and I bet you cannot wait to hear them. I bet you were thinking “I was hoping to ..read more
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Sure, it’s only been one month since I wrote “I don’t find summer squash naturally loveable. Its flavor is not robust— ..read more
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There is no time like a heat wave to unlearn everything you thought you knew about watermelon. I don’t need to tell you that a ..read more
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This site has been bereft of a giant pork roast for too long. This one, to us, has been worth the wait and it came from the most ..read more
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Eight years ago, I wrote about a strawberry cake I’d been making and tweaking from Martha Stewart since, apparently, 2005 that ..read more
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In 2011, I shared a recipe for spaghetti with cheese and black pepper (cacio e pepe) but it always bothered me that it contained ..read more

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