6 large eggs 2 tablespoons of capers (preferably, salt-packed) 6-12 anchovies, packed in oil 1/4 cup of sour cream salt and pepper, to taste ...
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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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Serves four to six For the soup: 1 whole chicken 3 celery stalks, cut in thirds 2 carrots, cut in thirds 1 onion, quartered 1 star anise ...
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Do you cook with your spouse? Although Matt is officially 'the music guy' in our household, he is no stranger to the kitchen. In fact, he and I ar...
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Have you ever kept something a really big secret? Something you've never shared with anyone? I was amazed at how long Matt kept his proposal plans...
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Live music, po' boys, crawfish, daiquiris, Abita beer, and Sazeracs. If you don't manage to fit all of these in when you visit New Orleans, you're...
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When you've been living with someone for a while, you kind of forget what it's like to be alone. I used to be really good at being alone. You may ...
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'Tis the season of edible holiday treats! Everyone I know is making peppermint bark, molasses cookies (+ smoky ginger-molasses cookies!), gingerbr...
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My dad has this habit of announcing that things are either 'famous' or 'better than anything you have ever tried.' He does this with everything fr...
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I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...
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serves four 1 pound of medium shrimp, peeled and de-veined 1 small lemon, quartered 1/2 teaspoon of black peppercorns 1 bay leaf 1 large cu...
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*Serves four, as part of the complete Childhood Favorites menu 1 1/2 cups of grated sharp cheddar cheese 3/4 cup of grated cave-aged Gruyere 4 ...