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The dispenser has an adjustable height, and the tray pops out to give you even more room for larger coffee cups.

This margarita uses Combier, but you can swap in any triple sec you have on hand.. Get the Recipe(Keep screen awake).1/4 pound raw medium shrimp, shelled and deveined.

1/2 teaspoon chopped cilantro.1 1/2 teaspoons rice wine.1 teaspoon sesame oil.

1/8 teaspoon white pepper.1 package (16 ounces) soft tofu, drained.

1/2 teaspoon sesame oil.

1 green onion (including top) chopped.about us and our editorial process.David Prior is a travel writer and co-founder and CEO of.

, which blends the allure of a travel magazine with immersive, real-life journeys, creating singular customized trips.. David's journey started with a scholarship to the University of Gastronomic Sciences in Piedmont, Italy, an institution founded by Slow Food.His education in gastronomy paved the way for his collaboration with renowned restaurateur Alice Waters in California.

To fund his travels David fell into writing for various magazines both at home and globally, a pursuit that eventually led him to become a Contributing International Editor at Condé Nast Traveler and a long-time editor at Vogue Living..PRIOR has been recognized for its elegance and innovation in travel.