*Serves four, as a small plate4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...

Originally posted Jan 26, 2011I am lucky to have been profoundly influenced by two grandfathers, both of whom I affectionately call 'Ded' (sor...

Nicole is one of those lovely individuals whom I would refer to as a 'kindred spirit.' Her blog, Eat This Poem, and wonderful newsletter constantl...

1 cup of distilled white vinegar 1 tablespoon of kosher salt 1 tablespoon of sugar 1 1⁄4 cups of water approximately 1 lb of sugar snap pea...

Serves four, as a starter1 pound of brussels sprouts, trimmed and quartered Canola oil, for frying Kosher salt Aleppo Pepper1. Pour the...

We should be sharing all sorts of resolution-y things with you this week: juice fasts and gluten-free bread. But this recipe is just too good to h...

There's a good reason why I've never shared a recipe for kale chips on Turntable Kitchen. The reason is that I had always thought that people who ...

Serves fourFor the granita:1/2 cup of lime juice (squeezed from about 4 limes)For the oysters:1-2 dozen of assorted oysters 1 teasp...

1 cup of finely ground cornmeal 2/3 cup of flour 1/3 cup of almond meal*, plus more for garnish 1 teaspoon of salt 1 cup of buttermilk 1/4 cu...

Serves four1 persimmon, thinly sliced with a mandoline 1/4 seeded serrano chile, very thinly sliced (optional) 3 ounces of prosciutto slices ...

serves sixFor the carnitas:4 lb pork shoulder, cut into 2 inch cubes 1 orange, quartered 1 cinnamon stick 2 tablespoons of taco season...

When I think about 2017, the main thing that comes to mind is that it was a year of high highs and very low lows. It’s in this spirit that I sha...