Listen, right now is really not the time to start your diet, so let's talk about hot chocolate and get on with it. Now that Thanksgiving is over, ...
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Everyone can appreciate a compliment, whether it comes from a friend, an acquaintance or a stranger. Yet, it's not uncommon to feel humbled by a com...
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We arrived home to our city, eerily empty. Albeit, it was one o’clock in the morning, but ragged as we were, I couldn’t help but notice the ab...
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This year (2013) has arguably been the biggest of my life. It didn't come without challenges. The most important event of the year was, of course,...
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2 sweet potatoes, shaved crosswise into 1/8 inch thick slices** 1 quart of canola oil, for frying Smoked Hickory Sea Salt* *This month's Premiu...
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makes one 1 oz Cynar (24 proof) 1 oz sweet vermouth, preferably Carpano Antica Club Soda, preferably Fever Tree Orange zest garnish 1. Fill...
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Every year, I look forward to summer with the sort of anticipation that can only be described as childish. I am eager for the longer days and the ...
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Yesterday, my daughter turned one. We met for coffee with a friend and Neko had her first kids meal (scrambled eggs with a side of fruit and toast...
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Anna has been a lovely reader of Turntable Kitchen for some time, so when she came to us suggesting she pull together a special playlist and recip...
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Kristin and I first met in person over drinks in New York City with my friend Dave, after we had been following each other on Twitter for some tim...
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This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the br...
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I still remember that weird feeling of publishing something “on the internet” and getting comments and emails from complete strangers saying t...