*Serves four 4 thick slices of country-style bread 1/4 cup of butter, melted 12 ounces of mixed wild and brown button mushrooms 1 tablespoon...
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Serves four 3 russet potatoes, washed and scrubbed 1/2 cup of crumbled feta cheese 2 teaspoons of kosher salt 1/4 cup of canola oil, plus more...
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*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
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Charcuterie plates have gained major traction over the last couple of years but I like to think I've been creating and eating them well before the...
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I'm going to be totally upfront with you: I don't have a baby (surprise!). But a few of my friends have started having babies and, boy, is life di...
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There's a good reason why I've never shared a recipe for kale chips on Turntable Kitchen. The reason is that I had always thought that people who ...
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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 cu...
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1 pound of shell-on shrimp 1 clove of garlic, minced 1/4 cup of extra virgin olive oil 5 dried ancho chiles* salt and pepper, to taste 1....
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Serves four, as a starter 1 pound of brussels sprouts, trimmed and quartered Canola oil, for frying Kosher salt Aleppo Pepper 1. Pour the...
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Originally posted Jan 26, 2011 I am lucky to have been profoundly influenced by two grandfathers, both of whom I affectionately call 'Ded' (sor...
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Serves four 1 persimmon, thinly sliced with a mandoline 1/4 seeded serrano chile, very thinly sliced (optional) 3 ounces of prosciutto slices ...
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As featured in DailyCandy. Have you made a New Year's resolution that you've actually kept? When I was younger, I always had high expectations...