Serves fourFor the salad:1 head of iceberg lettuce, quartered or cut into eights (depending on size) 1 tablespoon of roughly chopped peca...

This is a sponsored post in partnership with Oregon Country Beef, a family ranch-owned co-op, and PCC Community Markets. All words and opinions ar...

This is usually the time of year when each new day is full of hope. The new year is full of possibilities. New jobs, friends, fitness goals, diets...

The other day, after Neko had finally gone to sleep, Matt and I were sitting on the couch, as we normally do. We always have to take a breather af...

1 pound of shell-on shrimp 1 clove of garlic, minced 1/4 cup of extra virgin olive oil 5 dried ancho chiles* salt and pepper, to taste1....

The quality and variety of alcoholic beverages available today in major markets is better than ever before, and access to cocktail recipes is jus...

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...

I distinctly remember when smoothies became a presence in my life. It was in high school, when the first Jamba Juice opened in a strip mall near m...

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...

Last month, we headed on our first “big” family vacation as a family of five. It was a reset of sorts. I’ve been blogging pretty sporadicall...

I’ve been preparing for colder weather all month, and it is finally here. It seems like it was only a few weeks ago that I started to turn away ...

Makes 4 breakfast sandwiches6 strips of bacon 5 large eggs 1/2 cup of milk 2 green onions (green parts only), thinly sliced 3 tablespoons ...