This is a sponsored post in partnership with Oregon Country Beef, a family ranch-owned co-op, and PCC Community Markets. All words and opinions ar...
-
-
It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...
-
Note: We are now accepting new subscribers to the Turntable Kitchen Pairings Box, beginning with the April Pairings Box! Sign up and join the fun....
-
Makes one 1 1/2 oz of bourbon whiskey 3/4 oz of Lillet blanc 3/4 oz of Campari 1 Maraschino cherry, for garnish 1. Add the bourbon, Lille...
-
The more I cook at home, the less impressed I am when I go out to restaurants. A bowl of pasta for $17? A fillet of fish over seasonal vegetables ...
-
I have a fondness for beans — I like how they blur the lines between upscale and pedestrian. One of my favorite bean companies, Rancho Gordo, ha...
-
Serves four - six, depending on your appetite 1 pound of shrimp, peeled and deveined 1 pound of clams, cleaned 1/2 pound of mussels, scrubbed ...
-
I’ve once again stumbled into The Baader-Meinhof Phenomenon, in which I come to notice that topics of interest pop up all around me. I’m often...
-
Serves six 2 large yellow onions, peeled 1 cup of all-purpose flour 2 teaspoons of baking powder 3 large eggs 1 cup of breadcrumbs 1 cup of ...
-
3-4 ears of corn, removed from husks For the dressing: 1/4 cup of sour cream 3 tablespoons of mayonnaise 2 garlic cloves, finely minced 1...
-
When I studied abroad in Italy as a junior in college, I diligently maintained a journal. It was a leather-bound notebook that I’d gotten as a g...
-
When I first spotted Rustica in a bookstore, I was smitten right off the bat. I know you shouldn't judge a book by its cover, but let's face it �...