Author Archives: Kasey

  1. Premium digital content is available to Pairings Box subscribers only.

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    ExclusiveChicken Empanadas with Aji Amarillo and Raisins

    Makes approximately 12 empanadas For the dough: 1 1/4 cups of all-purpose flour 1 cup of whole wheat pastry flour 1 stick of unsalted butter, cut into cubes 2 teaspoons of salt 1/3- 1/2 cup of ice water 1 tablespoon of distilled vinegar 1 large egg For the empanadas: 2 chicken breasts, skinless, boneless (1.2 Continue…


  2. ExclusivePeruvian-Style Ceviche with Aji Amarillo

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    Serves four 1 pound of fresh halibut (or another firm, white fish), cut into bite-sized cubes 1 tablespoon of finely chopped cilantro 1 small red bell pepper, seeded and diced ground dried ahi amarillo, to taste 1 teaspoon of salt juice from 6 limes freshly ground pepper 1. Add the lime juice to large non-reactive Continue…

  3. White Bean Turkey Chili with Warm Spices, Cocoa, and Orange

    I have a fondness for beans — I like how they blur the lines between upscale and pedestrian. One of my favorite bean companies, Rancho Gordo, has taken beans to specialty heights and a go-to, hip restaurant in San Francisco (Nopa) regularly highlights beans in dishes. But beans don’t need to be fancy. In fact, Continue…

  4. Secrets of a Hot (Valentine’s Day) Date + a HUGE giveaway

    Update: Congratulations Kerianne Taves! You’re the random winner of the Aether Cone! Please contact us (kasey@turntablekitchen.com) to receive your prize When I first saw the recipe for hot dates in my friend Ashley’s new book (which she’s promoting in San Francisco this week, woohoo!) I knew there was a time and a place for them Continue…

  5. Cranberry Muffins with Walnut Crumb Topping

    Fate is a funny thing. I suppose I’ve always been the sort of person who believes in the inevitability of some things. A rained out vacation, a terrible first date, a missed train, the loss of a great opportunity in exchange for a better one down the road. I romanticize fate and use it explain Continue…

  6. Lamb and White Bean Chili with Masa Dumplings Recipe

    One of my favorite things about food writing is getting to know so many wonderful people through it. Matt and I joke that whenever we travel, we tend to meet up with our ‘Internet friends.’ I particularly enjoy getting to know women I admire — who pave their own paths, and bring so much wisdom to Continue…

  7. Kale Salad with Apples, Dates, and Warm Pancetta Vinaigrette

    We arrived home to our city, eerily empty. Albeit, it was one o’clock in the morning, but ragged as we were, I couldn’t help but notice the absence of cars, and the quiet. Moreso than in years past, my city felt different in the stretch between Christmas and New Year’s. There’s a chill in the Continue…

  8. Our Most Popular Posts of 2014

    As 2014 comes to a close, I thought I’d take a few minutes to reflect on everything we’ve written here this year. This was the first year that we went from being an editorial team of two to one with numerous wonderful contributors*. Their content has been inspiring, well-researched, well-written, and in some cases, beautifully Continue…

  9. ExclusiveAgave-Glazed Spare Ribs with Rosemary and Pink Peppercorns

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    1 rack of spare ribs (approximately 2-3 lbs) 4 sprigs of fresh rosemary 2 teaspoons of pink peppercorns, crushed with a mortar and pestle kosher salt, to taste For the glaze: 1/3 cup of agave nectar 2 tablespoons of soy sauce 1 tablespoon of fresh-squeezed lime juice pan drippings from ribs 1. Preheat your oven Continue…

  10. ExclusiveToasted Brioche with Roasted Grapes, Burrata, and Pink Peppercorns

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    Makes approximately 16 toasts For the roasted grapes: 1 pound of seedless grapes, removed from the stem 1 tablespoon of extra virgin olive oil handful of fresh thyme leaves salt and freshly ground pepper, to taste For the toasts: 6 ounces of burrata pink peppercorns 1/2 loaf of brioche bread 2-3 tablespoons of butter sea Continue…

  11. ExclusiveOysters with Lime Granita and Pink Peppercorns

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    Serves four For the granita: 1/2 cup of lime juice (squeezed from about 4 limes) For the oysters: 1-2 dozen of assorted oysters 1 teaspoon of pink peppercorns hot sauce 1. To prepare the granita: pour the lime juice into a loaf pan and place in the freezer. Wait 15 minutes, then use a fork to Continue…

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