It snowed in Seattle. On November 4th. I mean…I realize we left California for the PNW but this was something. There’s a part of me that reall...
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The quality and variety of alcoholic beverages available today in major markets is better than ever before, and access to cocktail recipes is jus...
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Holiday season is upon us. Parties with friends and family seem to be scheduled for every weekend of December. And, if you're anything like me, yo...
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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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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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Serves two 1 2- 2 1/2 pound live lobster 1 teaspoon of finely chopped chives 1 teaspoon of finely chopped tarragon 1 tablespoon of mayonnaise...
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1 rack of spare ribs (approximately 2-3 lbs) 4 sprigs of fresh rosemary 2 teaspoons of pink peppercorns, crushed with a mortar and pestle kosher ...
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Serves four 1/2 cup of all-purpose flour 1/2 cup of whole wheat flour 1/2 cup of rye flour 1 1/2 teaspoon of baking powder 1/2 teaspoon of ...
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I'm so thrilled to welcome Kathryne to Turntable Kitchen this week. We've developed a lovely friendship through this crazy thing called the Intern...
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Most of 2015 has been a blur and something tells me that 2016 might be, too. I recall making crab cakes for breakfast in our pajamas and driving u...
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My hair stylist told me the other day that the mullet is coming back. I'm not sure how to feel about this, but if the mullet means scrunchies, neo...
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This will be the first time (ever!) that Matt won't be spending Christmas with his family in Ohio. He'll be spending it with his family here in Sa...