Food

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

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    Blueberry-Cinnamon  Ice Pops

    ExclusiveBlueberry-Cinnamon Ice Pops

    makes 6 popsicles 1 1/3 cup of frozen blueberries 1/3 cup of sugar 1/4 teaspoon of ground cinnamon 1 cup of whole milk Greek yogurt 1. Combine the blueberries, sugar, and cinnamon in a medium saucepan and heat over medium-high. Stir occasionally, until the blueberries start becoming jammy but not completely broken down (you want Continue…

  2. Sunshine Soup from the Yummy Supper Cookbook

    This thing happens to me in the summer. I don’t really cook. I mean, I cook but I don’t really make recipes. The produce is so fresh and so good, that I usually just throw a bunch of stuff in a bowl, toss it with some salt and olive oil, and call it a meal. Continue…

  3. Home Bar: The Negroni, a Drink For Every Occasion

    It’s believed that Count Camillo Negroni asked his bartender to stiffen up an Americano cocktail (comprised of soda water, sweet vermouth, and campari) with a swap of gin instead of soda water way back in Italy in 1919. Since then, the Negroni has become the perfect mixed drink for any occasion — a sublime balance Continue…

  4. How to Host a (Homemade) Bagel Brunch

    Elijah’s Deli welcomed me with open Jewish grandma arms the first time my parents dropped me off in San Diego to start college as a freshman. And visit after visit, we always seemed to end up there for lunch or brunch. Nestled in an inconspicuous mall in La Jolla, it was the sort of place Continue…

  5. Home Bar: R(h)um Daiquiri

    It’s summertime (except in San Francisco) and the Great Lime Shortage of 2014 has seemingly come to an end with lime prices dropping back to normal. That means it’s time for gin and tonics and other citrus-spiked drinks. I’ve long believed that most rums were too sweet for my taste, but it turns out that Continue…

  6. ExclusiveWhole Roasted Branzino With Orange & Rosemary

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    Serves two – three 2 whole branzini (Mediterranean seabass), cleaned and gutted 4-6 sprigs of fresh rosemary 5-6 orange slices, cut in half salt and freshly ground pepper extra virgin olive oil micro greens, for garnish 1. Preheat your oven to 350 degrees Fahrenheit. 2. Cover a large baking sheet with two pieces of foil. Continue…

  7. Exclusive“Tulum” Salad

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    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…

  8. 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…

  9. 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…

  10. 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…

  11. 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…

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