I'm a salad kind of girl. Though I rarely post salad recipes, I actually eat quite a bit of salad, particularly in the summer. I don't eat salad a...
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Everything starts anew. Year after year that I live in San Francisco, I am reminded that the fog will roll in right around my birthday. And I will...
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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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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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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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makes one 2 tablespoons of kosher salt 1/4 teaspoon of chili powder 2 ounces of fresh lime juice (from about 3 limes) 1 ounce of tomato juic...
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*Serves four 1/4 cup of olive oil 1 large onion, peeled and roughly chopped 1 teaspoon of ground turmeric 1/2 teaspoon of garam masala 1 te...
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I’ll always remember the summer (and fall) of 2015 as the one that we spent living at Ocean Beach. Historically, the San Francisco summer has be...
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*Serves 4-6 2 pounds of ground turkey 2 28 ounce cans of diced tomatoes 2 cans of black beans, drained 2 red bell peppers, seeded and diced ...
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We've partnered with Got Milk? to bring you today's recipe. Thanks for supporting our sponsors! It all started with my early attempts to breast...
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1 pound of shell-on shrimp 1 clove of garlic, minced 1/4 cup of extra virgin olive oil 5 dried ancho chiles* salt and pepper, to taste 1....
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Last month, we opened a call for contributors, and were thrilled to hear that our friend Jeff wanted to share his cocktail know-how with Turntable...