For a couple of years in my twenties, I was lucky enough to travel to New York for work. I remember listening to my hype song — Rihanna's Umbrel...
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Serves two For the pork: 2 bone-in pork chops Espresso sea salt Freshly ground black pepper Olive oil For the polenta: 1 1/2 cups o...
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Water is never listed as an ingredient in cocktail recipes, and yet it exists in almost every single one. Many people don't think twice about why ...
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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, as a small plate 4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...
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When I was little, my favorite books were Scandinavian fairy tales about a mythical creature called a Moomin, which vaguely resembled a cuter, mor...
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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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This is the second installment of our new coffee series. You can also read the first post about the difference between light and dark roast coffee...
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4 large eggs 2 tablespoons of butter 1 tablespoon of finely chopped rosemary 1. Melt the butter in a large skillet over medium heat. Add the ...
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We've previously examined the benefits of preparing your coffee using the pour over method. If you've ordered a cup of coffee from a specialty co...
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*serves six - eight 3 cups of peeled and diced sweet potato (approximately 1 large) 2 cups of peeled and roughly sliced carrots 3 1/2 cups of...
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When you live in California, sometimes you feel hours behind everyone else. Weirdly, we watch a recording of the ball dropping in Times Square on ...