Serves six For the crisp topping: 1/2 cup of oats (not quick cooking) 1/2 cup of all-purpose flour 1/4 cup of chopped walnuts 1/2 cup of br...
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Is it summer yet? We’ve had a few glimpses of warm-weather days in San Francisco over the past month, and every sunny day I rush to pair the sum...
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On our first date, Matt tried to convince me to read his favorite book, Infinite Jest (I had no intention, he would soon find out just how stubbor...
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*Serves four For the chicken: One whole chicken (approximately 4 pounds) 6-8 sprigs of fresh thyme, oregano and sage kosher salt For th...
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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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Melissa is a wonderful blog friend whom I admire very much. Over the year (ish?) that I've known her, she's been incredibly supportive of Turntabl...
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I don't talk much about it here, but when I was quite small, I lived in Israel for almost two years. It was there that my pale Russian skin receiv...
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There comes a time in life when you're no longer chasing the highest ratio of alcohol by volume (ABV) to dollars. The trend has been going on for ...
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Serves four 1 small seedless watermelon, cut into balls using a melon baller (or simply cubed) 3-4 persian cucumbers 1 small jalapeño pepp...
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2019. Wow. There’s been a lot of controversy around whether the decade ended with the start of 2020, or whether we still have another year to go...
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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...
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*serves 4 1 large butternut squash, sliced in half, lengthwise 1/2 large onion, diced 2 cloves of garlic, minced 1 teaspoon of thyme 4 cups...