*Serves four, as a small plate 4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...
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Nicole is one of those lovely individuals whom I would refer to as a 'kindred spirit.' Her blog, Eat This Poem, and wonderful newsletter constantl...
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The other day, after Neko had finally gone to sleep, Matt and I were sitting on the couch, as we normally do. We always have to take a breather af...
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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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makes one 1 oz Cynar (24 proof) 1 oz sweet vermouth, preferably Carpano Antica Club Soda, preferably Fever Tree Orange zest garnish 1. Fill...
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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...
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Serves four 3 large russet potatoes, sliced 1/8 inch thick canola oil (for frying) kosher salt 1. Fill a large bowl with cold water and ice....
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serves four 1 pound of clams 1 pound of mussels 1 pound of swordfish 1/2 pound of bay scallops juice from 3 limes 1 clove of garlic, minced ...
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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...
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The things we think we need aren't always the ones we really want. Did you ever hear the story of a young couple in love, each of whom was trying ...
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It's Negroni Week, and to celebrate, I'm revisiting one of my favorite drinks for any occasion. I wrote about the classic Negroni last year, a...
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Over the past few months, I seem to have shifted my booze consumption back to the basics: drinking mostly neat pours (unmixed liquor served withou...