This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the br...
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Holiday season is upon us. Parties with friends and family seem to be scheduled for every weekend of December. And, if you're anything like me, yo...
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Kristin and I first met in person over drinks in New York City with my friend Dave, after we had been following each other on Twitter for some tim...
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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 ...
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I'm still a pickling newbie, but something about putting things in jars gets me really excited. The really cool thing about pickled veggies is tha...
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A few weeks ago, I went to a Summer Camp-themed wedding where one of our activities included a Ropes Course. I bragged to our friends that I had d...
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"I want to show you something," she often says with pride these days. Sometimes, it is a new toy. Sometimes, a "fancy trick" on the playground (cu...
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I'm so thrilled to welcome Kathryne to Turntable Kitchen this week. We've developed a lovely friendship through this crazy thing called the Intern...
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To this day, the best Halloween costume I've ever encountered was worn by a girl in my sixth grade class. She dressed up as a Twinings tea bag. Yo...
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Serves four 3-4 large tomatoes, sliced into eighths 3 Persian cucumbers, sliced into 1⁄4 inch rounds 1/4 teaspoon of ground coriander 3/4 t...
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2 oz of Pisco (preferably Campo de Encanto) .25 oz of orgeat (preferably Small Hand Foods) .5 orange of curaçao (preferably Pierre Ferrand Dry...
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I remember when Fiona Apple first broke through my radar, I was in middle school or early high school. I thought she was super weird and creepy at...