My sophomore year of college, I had a revelation: that I had the power to feed myself. And I'm not talking about grabbing burritos from the local ...
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At some point in your life, I'm sure you've found yourself wanting something to last forever, however long that felt at the time. In high school, ...
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Serves two 1 2- 2 1/2 pound live lobster 1 teaspoon of finely chopped chives 1 teaspoon of finely chopped tarragon 1 tablespoon of mayonnaise...
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It's summertime (except in San Francisco) and the Great Lime Shortage of 2014 has seemingly come to an end with lime prices dropping back to norma...
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Serves four 1 head of cauliflower half a lemon, cut into quarters salt and freshly ground pepper 1 tablespoon of finely chopped parsley 3 t...
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*serves six - eight 3 cups of peeled and diced sweet potato (approximately 1 large) 2 cups of peeled and roughly sliced carrots 3 1/2 cups of...
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Plans change. Sometimes you're prepared, and sometimes you're not. Some people deal well with unexpected changes. They tell themselves to chin up, a...
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I am not typically someone that fries my food. I rarely eat fried foods out and I certainly don't make it a habit to fry food in. But for some r...
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Serves eight 4 egg whites 1 cup of light brown sugar 2 tablespoons of dark cocoa sugar, plus additional for serving 1 cup of fresh whipped c...
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Serves four 4 strips of thick cut bacon 3 pounds of chicken (a mix of thighs and breasts, skin on) 1 cup of chicken stock 1 cup of dry white...
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Serves four For the potatoes: 4 large russet potatoes extra virgin olive oil 1 cup of shredded sharp cheddar, plus more for sprinkling 3/4...
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Anna has been a lovely reader of Turntable Kitchen for some time, so when she came to us suggesting she pull together a special playlist and recip...