We're waiting, and eating. I can't tell you how much the past seven months have challenged me, mentally. Sure, there have been physical changes, t...
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One of the best things about having a blog is being able to throw something out into the ethosphere and encourage people to talk about it. The con...
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I distinctly remember when smoothies became a presence in my life. It was in high school, when the first Jamba Juice opened in a strip mall near m...
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2019. Wow. There’s been a lot of controversy around whether the decade ended with the start of 2020, or whether we still have another year to go...
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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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This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the bran...
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Serves four 3 1/2 pounds of clams 1 tablespoon of butter 8 ounces of smoky bacon, diced 2 stalks of celery, finely diced 3 cloves of garlic...
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I'm always trying to get friends and family to explore different types of drinks — especially if they feature a spirit that they don't normally ...
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Our friend Melissa, The Faux Martha, just came out with a cookbook that I think you're really, really going to love. It's called The Minimalist Ki...
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serves four 6 ripe apricots, pits removed handful of fresh lemon verbena leaves 3/4 cup of heavy whipping cream 2 tablespoons of honey (more o...
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Exploring the stalls of my neighborhood farmers' market, it appears that here in California, we're hitting the sweet spot in between winter and sp...
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Back in May, I had the pleasure of spending an evening at my friend Veronica's house, where I got to meet — in person — a number of my favorit...