Hello, dear friends --old and new. A few years ago, I started a little food blog called eating/sf. A year or two later, my boyfriend at the time (...
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Let's play a game: you tell me something about your childhood and I will tell you something about mine. I'll start. My family used to travel a ...
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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. An...
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I have this thing when I love a song. I will listen to it over and over until I get sick of it. Matt never does that, unless I ask. Nicely. These ...
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We all lie to ourselves on a daily basis. Whether it’s a little or a lot, about the small stuff or the big stuff, these lies get us through our da...
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My grandmother had a major sweet tooth. It was not uncommon for her to have a little 'dessert' immediately following a pastry breakfast. When I wo...
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*serves four For the chicken: 2 pounds of chicken thighs, cut into bite-sized pieces 1/3 cup of roughly chopped cilantro 4 cloves of garli...
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Shortcuts. We're all looking for an easier, faster, more convenient way to do things. Whether it's communication (hello, Twitter and Facebook on y...
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“Here comes the sun (doo doo doo doo)...” I find myself singing this song each morning lately as I wake up. It’s been an exceptionally wet w...
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You may have noticed that many boutique coffee shops offer something called cold brew coffee. If you're not familiar with it, the first thing you ne...
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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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serves four 1 pound of clams 1 pound of mussels 1 pound of swordfish 1/2 pound of bay scallops juice from 3 limes 1 clove of garlic, minced ...