I’ve never been a cupcake person. I’m not much for pie, either. But it takes a certain type of cupcake (and a certain type of pie) to win my h...
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Serves six 4 lbs of chuck roast 1 tablespoon of olive oil 1/3 cup of apple cider vinegar 3 garlic cloves, thinly sliced 2 tablespoons of ta...
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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...
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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, ...
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This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brand...
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There was a time when I was a die-hard Jersey girl. New Jersey was the first place I ever lived in America and for a girl who had a sizable collec...
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This is a sponsored post in partnership with Lillet. All words and opinions are our own. Thank you for supporting the brands that help us do what ...
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*Makes 2 large glasses, or 3 small Flesh from 1 large, very ripe mango, roughly chopped 1/2 cup of whole milk yogurt 1-2 tablespoons of sugar, ...
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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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*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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I’ll always remember the summer (and fall) of 2015 as the one that we spent living at Ocean Beach. Historically, the San Francisco summer has be...
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To love a city is to get involved in a complicated relationship. It means to persevere in the face of inconveniences — stairs and cobblestones, ...