We spent the past weekend in the state of Washington celebrating my delightful friend Megan and her equally-delightful new husband Sam. There’s ...
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2 sweet potatoes, shaved crosswise into 1/8 inch thick slices** 1 quart of canola oil, for frying Smoked Hickory Sea Salt* *This month's Premiu...
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*Serves 4 1 baguette 1 ball burrata (a creamy Italian cheese similar to mozzarella) good quality ex...
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Serves four - six For the tarragon syrup: 4 sprigs of fresh tarragon 3⁄4 cup of sugar 1 cup of water For the lemonade: 1 cup of lemon ju...
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*serves four 4 large tomatoes, quartered* 1 red chile pepper, seeded and cut into long, thin slices* salt and freshly ground pepper, to taste...
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I have come to that inevitable time in my life — when my passport full of stamps is about to expire. The name inside is no longer accurate (even...
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I started throwing lots of things away recently. Old magazines, high school t-shirts I've been holding onto since — well — high school, pre-ad...
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I've been reading this book that has been sitting on my bookshelf for several years now: The 4 Hour Workweek by Tim Ferriss. I received a copy at ...
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"You can’t go back,” Matt said to me while we were enjoying what could quite possibly be one of our few last evenings out just the two of us bef...
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Anna has been a lovely reader of Turntable Kitchen for some time, so when she came to us suggesting she pull together a special playlist and recip...
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I love a good party. Friends and appetizers, bubbly drinks and a spread of desserts. I'm continually inspired by and excited about new cookbooks, ...
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For many years, I consistently brought the same exact salad to work in a square tupperware tucked into a plastic bag that is no longer allowed in ...