We had a feast for New Year’s. The sort that makes your stomach hurt and demands an antacid. The sort where you want time to stand still a littl...

When I studied abroad in Italy as a junior in college, I diligently maintained a journal. It was a leather-bound notebook that I’d gotten as a g...

Back when we took our first family trip to Los Angeles as a family of three (!!!), we did something I feel is probably out of the question for a few...

I was a sociology major in college and my fascination with the discipline has stayed with me. One of the things I love about sociology is that it ...

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...

The makings of a really good chicken noodle soup can be argued until the end of eternity. Every culture adds their own flair. From egg noodles to ...

*Serves four1 1/2 pounds of chicken (breasts or thighs) cut into 11/2 inch cubesFor the marinade:1 1/2 teaspoon of garam masala 1 1/2 t...

*Serves four2 tablespoons of butter, divided 1 cup of polenta 5 cups of water 1 cup of grated sharp white cheddar cheese 2 spring onions (...

An American burger welcomes every immigrant with open arms. Sure, people have invented and reinvented it; they put foie gras and chickpeas in it...

We've been writing here at Turntable Kitchen for nearly three weeks now and I am finally feeling like I'm settling in. It's kind of like starting...

Back when Matt and I used to spend most of our evenings sitting side-by-side on our couch, writing blog posts, I couldn’t imagine a life without...

*makes 1 quart9 ounces of carrots (approximately 10 small), cut into spears 1/2 small head of cauliflower, cut into florets 1 1/4 cups of wa...