Here's how every story starts: the right timing. Sometimes, you want something to happen so badly, when it doesn't, it feels like the universe is ...
-
-
For the shrimp: 1 pound of shrimp 1/4 teaspoon of chipotle chili powder* 1/2 lime, squeezed 1 teaspoon of clementine zest (from 1/2 of a cle...
-
I was a sociology major in college and my fascination with the discipline has stayed with me. One of the things I love about sociology is that it ...
-
The first blog I ever had was a LiveJournal. I wrote in it the way I would write emails to my friends (and they'd comment back as if we were on on...
-
We've been writing here at Turntable Kitchen for nearly three weeks now and I am finally feeling like I'm settling in. It's kind of like starting...
-
It's believed that Count Camillo Negroni asked his bartender to stiffen up an Americano cocktail (comprised of soda water, sweet vermouth, and cam...
-
September has a way with me. It has, in the last few years, become one of my favorite months. If you are considering a trip to San Francisco, I wo...
-
I've been a huge fan of Amanda's beautiful site, give me flour, for some time now. Her writing makes me want to travel to her homeland of Brazil, ...
-
*serves 4 1 large butternut squash, sliced in half, lengthwise 1/2 large onion, diced 2 cloves of garlic, minced 1 teaspoon of thyme 4 cups...
-
serves four 1/2 pound of dried spaghetti 1 teaspoon of red chili flakes 3 large garlic cloves, minced 1/4 cup of olive oil 1 pound of squid, ...
-
I remember these summers when I'd wake up well into the hotter part of the day, pour myself a bowl of cereal and plop down in front of the TV for ...
-
Serves four 1/2 cup of freshly squeezed lemon juice (from about 3 lemons) 1/3 cup of agave syrup 4 cups of cold water 1/2 jalapeño pepper ...