Food

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    Exclusive“Tulum” Salad

    Serves four 1 small or 1/2 large jicama, peeled and diced into bite-sized cubes 1/2 pint of small cherry tomatoes 4-5 large romaine leaves, washed and roughly chopped 1 lemon cucumber*, thinly sliced handful of sunflower sprouts 3 medium carrots, peeled and grated 1/2 lime, juiced 1/2 tablespoon of honey 1/4 cup of olive oil Continue…

  2. ExclusiveThe Smoky Roselle

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    makes 2 drinks For the hibiscus syrup: 3/4 cup of sugar 2 cups of water 1/2 cup of dried hibiscus flowers 1 cup of freshly-squeezed orange juice 1/4 – 1/2 cup of mezcal, to taste ice cubes lime slices, for garnish dried Chile de Arbol pods, for garnish 1. Bring the sugar, water, and dried Continue…

  3. Magical Two Egg Maple-Cherry Pavlova + Whole Foods Giveaway

    My friend Daniel introduced me to David Sedaris back when we were in high school. He leant me the hilarious book, Holidays on Ice, and the first time he recounted a few of the stories from the book, I had, for a moment, thought he was actually talking about himself. Whenever I read anything that David Sedaris writes, Continue…

  4. Home Bar: Old-Fashioned

    Last month, we opened a call for contributors, and were thrilled to hear that our friend Jeff wanted to share his cocktail know-how with Turntable Kitchen readers. He’ll be stopping by here to share cocktail history, recipes, and more, in a new series we’re calling ‘Home Bar.’ We’re often bombarded with options in life. Sometimes Continue…

  5. Grilled Halloumi with Strawberries and Herbs

    You may not have not have noticed but last week was the first time in years that I have gone a week without posting anything to the site (if you exclude vacations). In the past, I may have started this post with “I’m sorry” but I realize that whether or not there’s a new post Continue…

  6. How To Make Coffee: The Perfect French Press Technique

    Honestly, I was a skeptic. For years, I didn’t take french press coffee seriously. Most of the coffee I’d been served from a french press wasn’t very good. It wasn’t bad – certainly better than an automatic drip machine – but also not as good as coffee prepared with a ceramic dripper or in a Continue…

  7. Berry Cobbler with Oat Dumplings

    Currently, my refrigerator is so bursting with berries and stone fruits that every day starts with a mission to consume. The fruit to yogurt ratio in my morning bowl quadruples and salads become lighter and more colorful. I buy stone fruit by the bagful; it’s so heavy, I typically have to stash it underneath Neko’s Continue…

  8. The Merry Mary: Let’s Fête

    For as long as I can remember, my dad has always ordered the same drink from the airplane beverage cart: tomato juice, plain and simple. My dad, who hates flying and has always insisted we drive to all sorts of faraway destinations, has always enjoyed the thick, salty brew. But he didn’t just drink tomato Continue…

  9. Crispy Salt and Vinegar Potatoes: These Are The Days

    Every year, I look forward to Bon Appetit’s travel issue because it reminds me of the main reason I travel: to eat, of course. I plan my days around breakfast, lunch, dinner, coffee breaks, and cocktails. The more meals, the better. Several years ago, I first read about Hartwood restaurant in Tulum, Mexico, and convinced Continue…

  10. Shakshuka: I Owe You

    “I owe you a phone call” is what my friends and I say to each other whenever we find ourselves exchanging a flurry of emails and text messages with snippets of life updates. Some, more profound, others, less so (“You were right! Overalls ARE back in style!”). It’s unfortunate, but in my mind, I owe Continue…

  11. Banana and Macadamia Nut Muffins: Everything Will Be Ok

    I’ve noticed something interesting recently, about the way my generation thinks about the present and the future. Our everyday lives seem to defined by a ‘movement’ of sorts, either by observers of our generation, or ourselves. We’re hipsters! We’re feminists! We’re liberals! We’re entrepreneurs! We’re socially conscious! We’re locavores! We’re vagabonds! We’re 2.0! We’re living Continue…

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