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Heirloom Tomatoes are Always the Star

If there is one item of produce that I most eagerly await every summer, it is the heirloom tomato. They’re definitely good enough to eat by themselves — I usually just slice them up and add a bit of salt — but added to a dish, they take the food to another level. Dishes with … Continue reading »

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Drink Rooibos

This summer, I lost air conditioning mere days before a 90+ degree, month-long heat wave. Some might say it was my fault for selling my window AC on Craigslist a few weeks too early in anticipation of a move to a climate-controlled building, but the fact remains that it was HOT. Without any sort of … Continue reading »

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Grillin’ up some pizza

My old apartment has a similarly old oven that barely gets up past 500 degrees. While fine for Tombstone, it doesn’t quite cut it for really good, crispy thin crust pizza. Last weekend, I went up the Michigan for Fourth of July, and brought the pizza stuff with me. Since the oven isn’t exactly summer/Independence … Continue reading »

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Boozy Cherries

On the way home from Michigan today, we passed a farmstand that had U-Pick Cherries. Since cherries are probably my all-time favorite fruit, and I’ve never picked them before, we had to stop. Not only did they have the regular kind (Bing, I suppose?), but they also had the golden Rainier cherries and tart cherries, … Continue reading »

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Some delicious Indian food

I love me some delicious Indian food, and it’s one of my favorite things to cook because the spices, aromas and textures are so different from the normal American fare. Depending on what you cook, it’s also often pretty healthy.  Last weekend, we grabbed a big bunch of spinach from the farmers market and wanted … Continue reading »

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Barbeque Chicken Pizza

Probably one of my favorite pizzas, and really easy to make. Roast chicken from the grocery store is much better than bland boneless, skinless breasts. Just shred it with two forks and toss with a bit of barbeque sauce. Toss your dough, spread a thin layer of BBQ sauce on it, add some mozzarella cheese, … Continue reading »

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Mounds of Asparagus

Like tomatoes and apples, asparagus is one of those foods that is incomparably better from a farmstand in spring than from a supermarket in winter. The variety (thick, thin, green, purple, greenish purple), abundance, sweetness and tenderness are far better when you can get some grown locally in May or June. It’s one of the … Continue reading »

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Chimichurri: Funny Name, Serious Sauce

My wife and I went to Argentina a few weeks ago for our honeymoon. They’re known for their beef — Argentines supposedly eat the most beef per capita of any nation in the world (Wikipedia says 122lbs/person/year!), and there’s good reason. One of our favorite parts of the trip was an excursion to an estancia (ranch) where … Continue reading »

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Power Oatmeal: Granoatmeal!

I’ve never been very impressed by instant oatmeal. It always just seems to be oatmeal dust, robbed of any nutritional value by tons of processing and loads of overbearing flavors, mostly sugar. The only reason it has survived this long is that it’s quick and easy — pour some water into a bowl, add instant … Continue reading »

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The Best Thing I Ever Ate: Kaddo Bourani (Pumpkin with Ground Beef and Yogurt Sauce)

Kaddo Bourani (photo by Habeas Brulee) When I lived in Boston, there was an awesome Afghan restaurant called Helmand on the Cambridge side of the river. The first time I went was with a group, and the guy in charge took care of getting us some good entrees to pass around. Everything was awesome, but … Continue reading »

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