Serves four 1 large butternut squash extra virgin olive oil salt and freshly ground pepper 1/2 teaspoon of ground cinnamon 1/4 teaspoon of ...
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*serves four 1 heaping cup of cored and halved strawberries 1 tablespoon + 1 teaspoon of sugar 1 green cardamom pod* 1/2 cup of heavy whippi...
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Serves four For the tomatoes: 1 pint of cherry tomatoes freshly ground pepper kosher salt, to taste 1 teaspoon of sugar 1 tablespoon of ...
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Fluffy, tender biscuits have been eluding me for years. You see, I'd find recipe after recipe, tweak here and there, in the hopes that I could rec...
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While we're off in Sicily, we invited a few folks that we admire to guest post on Turntable Kitchen. For the food side, I asked contributors to wr...
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A few weeks ago, I was listening to NPR in my car, as I often do. In between world news and the circus that is a presidential election year, came ...
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Some of the most profound moments in our lives are, in fact, defined by silence. Sometimes there is silence because time is needed. Sometimes ther...
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On the first sunny day following my last day at my full time job, I took Neko in the car and we drove two giant bags filled with clothes to Goodwi...
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The more I cook at home, the less impressed I am when I go out to restaurants. A bowl of pasta for $17? A fillet of fish over seasonal vegetables ...
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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 go...
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I've been thinking about summer a lot lately. With all of this rain that has been pounding the San Francisco Bay Area, it's hard not to want to sn...
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For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...