Talk about a switching of gears. Like all vacations, short or long, mine came to an abrupt end following a luscious Sunday roast enjoyed in East L...
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Serves three - four 2 medium russet potatoes, peeled 3 tablespoons of olive oil 3 green onions, thinly sliced French Gray sea salt, to taste...
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For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the t...
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serves four 1 pound of crimini mushrooms, stems removed 2 tablespoons of olive oil kosher salt (about a teaspoon, more or less to taste) 1 tab...
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Serves four 1 bottle of red wine (cabernet, syrah, or pinot noir) 2 tablespoons of mulling spices* 1/4 cup of sugar 4 slices of orange, cut i...
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Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after...
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Old habits die hard. I have this alarm clock that I have had for about 8 years now. I bought it from a Chinese store in Siena, Italy as a replacem...
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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 taste 1....
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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 ...
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*Serves two to three 4 red bell peppers, stems removed and seeded 3 tablespoons of olive oil 1/2 tablespoon of balsamic vinegar kosher salt ...
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Some recipes are hard to approach when you want to make them at home. Whether it’s expensive equipment, obscure ingredients, or time-consuming s...
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There's a good reason why I've never shared a recipe for kale chips on Turntable Kitchen. The reason is that I had always thought that people who ...