Author Archives: Kasey

  1. Curating the Perfect Record Collection (Glitter Guide Interview Outtakes)

    We recently had the fun opportunity to do a photoshoot with our friend Rachelle for an article on Glitter Guide about how to curate the perfect vinyl record collection. It was one of those typical summer days in our neighborhood — a little foggy and misty and a bit gray. I’ve said it before a Continue…

    These photos are so special to us already and I thought I'd share a few outtakes from the shoot.

  2. Heading Back to School

    1. Crosley Radio ‘Cruiser’ Turntable (also available on Amazon) | 2. Freda Salvador Steer Belted Ankle Boot | 3. Everlane Modern Snap Backpack |4. Bodum Chambord French Press Coffee Maker| 5. Poppin Soft Cover Notebook with Gold Initial | 6. Daniel Wellington Watch | 7. Large Seagrass Basket | 8. Turntable Kitchen Coffee & Vinyl Pairings Subscription | 9. Turntable Kitchen Headphones Continue…

  3. Rosemary Vanilla Bean Lemonade

    It’s starting to feel like ‘go time.’ My belly is measuring 36 inches. We’re in the very ripest part of summer — when everything feels like it’s dripping in juice. The San Francisco fog has been accompanied by an usual amount of humidity and, unfortunately, mosquitos. And my ability to finally indulge in a glass Continue…

  4. Summer Spaghetti with Fresh Tomatoes and Basil

    I just finished reading my friend Jess’s fantastic new book. We finally (finally!) met in person about a month ago after spending years following each other on the Internet — I couldn’t believe it. There we were in Golden Gate Park, with our husbands and kids and soon-to-be kids (mine, not hers). Jess’s writing is Continue…

  5. ExclusiveSpicy Michelada

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    makes one 2 tablespoons of kosher salt 1/4 teaspoon of chili powder 2 ounces of fresh lime juice (from about 3 limes) 1 ounce of tomato juice 1/2 teaspoon of Worcestershire sauce 6 ounces of Mexican beer (Corona, Pacifico) hot sauce, to taste (we used Tabasco) 1. Combine the salt and chili powder in a Continue…

  6. ExclusiveMango Paletas with Chili

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    makes about ten 3 ripe mangos, roughly chopped juice from 1/2 lime 1/3 cup of sugar chili powder, to taste 1. Combine the mango, lime juice, and sugar in a blender and puree until mostly smooth (leave some small chunks of mango). 2. Transfer the mixture to a popsicle mold (you may need wooden popsicle Continue…

  7. ExclusivePacific Coast Shrimp Cocktail

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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 cucumber, peeled and diced 1 avocado, pitted and diced 1/2 jalapeno, seeded and finely diced 1/2 lime, juiced 2 cups of tomato juice 2 tablespoons of ketchup 1/4 – 1/2 teaspoon Continue…

  8. ExclusiveFresh Calamari Spaghetti

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    serves four 1/2 pound of dried spaghetti 1 teaspoon of red chili flakes 3 large garlic cloves, minced 1/4 cup of olive oil 1 pound of squid, cleaned (see Note) chopped chives or parsley Parmesan cheese, for serving salt and freshly ground pepper 1. Fill a large pot with water and season with a bit Continue…

  9. ExclusiveHerby Marinated Mushrooms

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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 tablespoon of finely chopped basil 1 tablespoon of finely chopped parsley 1 teaspoon of dried marjoram 1/2 teaspoon of dried oregano 3 cloves of garlic, minced 1/2 teaspoon of freshly Continue…

  10. ExclusiveHot Apricots with Lemon Verbena Whipped Cream

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    serves four 6 ripe apricots, pits removed handful of fresh lemon verbena leaves 3/4 cup of heavy whipping cream 2 tablespoons of honey (more or less, to taste) 1 tablespoon of butter, melted 1/4 cup of shelled pistachios, roughly chopped 1. Preheat your oven broiler and place the apricots cut-side up on a lined baking Continue…

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