Melissa is a wonderful blog friend whom I admire very much. Over the year (ish?) that I've known her, she's been incredibly supportive of Turntabl...
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I'm currently enjoying what I've been calling my 'funemployment' - it' unemployment, but it's fun because I have a week off before starting a new ...
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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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*Serves 4 1 baguette 1 ball burrata (a creamy Italian cheese similar to mozzarella) good quality ex...
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Serves four 1 cup of seedless red grapes (approximately) 1/2 red onion, thinly sliced 5-6 thin slices of prosciutto, roughly torn 6-8 slices o...
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Every year, I look forward to Bon Appetit’s travel issue because it reminds me of the main reason I travel: to eat, of course. I plan my days ar...
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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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Charcuterie plates have gained major traction over the last couple of years but I like to think I've been creating and eating them well before the...
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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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Between my weekend in San Diego with my best college girlfriends, and this amazing Seattle summer weather we are having, I have been craving cold ...
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1 1/4 cups of all-purpose flour 1/2 teaspoon of kosher salt 1/2 teaspoon of sugar 1 stick of cold unsalted butter, diced 2 tablespoons of ice ...
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Time. There never seems to be enough of it. Sometimes I wonder, what would I do if I had more time? Would I read more? Exercise more? Cook more? S...