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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serves four 1 1/2 pounds of flank steak garlic salt freshly ground black pepper 1 tablespoon of chopped fresh flat-leaf parsley olive oil ...
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It snowed in Seattle. On November 4th. I mean…I realize we left California for the PNW but this was something. There’s a part of me that reall...
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I'm so thrilled to welcome Kathryne to Turntable Kitchen this week. We've developed a lovely friendship through this crazy thing called the Intern...
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Not many drinks lend themselves to so much expected variation as the Martini. James Bond famously preferred his shaken, though classic bartending ...
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I remember when Fiona Apple first broke through my radar, I was in middle school or early high school. I thought she was super weird and creepy at...
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Serves four, as a starter 1 pound of brussels sprouts, trimmed and quartered Canola oil, for frying Kosher salt Aleppo Pepper 1. Pour the...
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I've been a huge fan of Sweet Paul for ages and I was beyond thrilled when I was approached to share My Happy Dish with Sweet Paul's readers. Seri...
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For the granita: 4 ripe peaches pitted, peeled and coarsely chopped 1/2 cup water 1/4 cup sugar For the homemade whipped cream: 1 cup...
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Holiday season is upon us. Parties with friends and family seem to be scheduled for every weekend of December. And, if you're anything like me, yo...
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*Serves four For the salad: 1 large head of butter lettuce 3-4 radishes, very thinly sliced microgreens for garnish (optional) 2 teaspoons ...
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In keeping with the theme of summery drinks, I've been itching to share a recipe for a margarita or paloma. Both are popular Mexican tequila cockt...