I am not typically someone that fries my food. I rarely eat fried foods out and I certainly don't make it a habit to fry food in. But for some r...
-
-
*serves four 1 fennel bulb, cored and roughly chopped 4 cloves of garlic, thinly sliced 1 green bell pepper, cored and roughly chopped 1 1/2 o...
-
Serves four 1 persimmon, thinly sliced with a mandoline 1/4 seeded serrano chile, very thinly sliced (optional) 3 ounces of prosciutto slices ...
-
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...
-
Serves four 2 1⁄2 pounds bone-in beef short ribs 6 dried guajillo chiles, stemmed and seeded 3 tablespoons olive oil 1 large onion, chopped ...
-
I was hoping to do a little experiment: to write in the third person. But each time I tried, it felt entirely unnatural. I've always had trouble w...
-
Originally posted Jan 26, 2011 I am lucky to have been profoundly influenced by two grandfathers, both of whom I affectionately call 'Ded' (sor...
-
2016 was one of those years that a lot of us will remember for the rest of our lives. But while it was punctuated by national and world events man...
-
Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after...
-
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...
-
Serves four - six For the tarragon syrup: 4 sprigs of fresh tarragon 3⁄4 cup of sugar 1 cup of water For the lemonade: 1 cup of lemon ju...
-
Megan and I met some time ago, when she was still living in San Francisco. I won't go into some of the big life changes she was going through at t...