If you’re like me, you’re still processing last week’s events. I had booked a girls trip to Palm Springs nearly a year ago. Our departure da...
-
-
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...
-
I've been in sort of a tizzy this week. I was crazy nervous to see the Cooking Channel segment that Matt and I filmed ages ago with Tracy and Mega...
-
serves four 1 cup of whole wheat pastry flour 1/4 cup of rye flour 1/2 teaspoon of kosher salt 1/2 teaspoon of sugar 1 stick of cold unsalte...
-
1 ½ cups of dried chickpeas (garbanzo beans) 1 tablespoon of baking soda 1 cup of tahini 3 garlic cloves, smashed with the side of a knife 3 ...
-
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...
-
I’ve never been a cupcake person. I’m not much for pie, either. But it takes a certain type of cupcake (and a certain type of pie) to win my h...
-
For most of the country, the long days of summer have passed and people are preparing for cooler weather and changing leaves. But in California, w...
-
Hello, dear friends --old and new. A few years ago, I started a little food blog called eating/sf. A year or two later, my boyfriend at the time (...
-
*Serves four 1 1/2 pounds of chicken (breasts or thighs) cut into 11/2 inch cubes For the marinade: 1 1/2 teaspoon of garam masala 1 1/2 t...
-
Recently, I wrote a short piece about summer movies for Gather Journal. It skewed toward being poetic and inspired a fair amount of nostalgia. The...
-
*Serves four 1 1/4 cups of fresh English peas 4-5 mint leaves 1 tablespoon of olive oil, plus more for brushing on the bread and drizzling s...