Serves two - three 2 whole branzini (Mediterranean seabass), cleaned and gutted 4-6 sprigs of fresh rosemary 5-6 orange slices, cut in half sa...
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I rarely watch TV but every two years when the Olympics are on, I find myself glued to the screen for many more hours than I care to admit. In fac...
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serves six For the carnitas: 4 lb pork shoulder, cut into 2 inch cubes 1 orange, quartered 1 cinnamon stick 2 tablespoons of taco season...
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Some of the most profound moments in our lives are, in fact, defined by silence. Sometimes there is silence because time is needed. Sometimes ther...
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The first time I laid eyes on Jeanine's site, Love & Lemons, I was in love. Not only do I admire Jeanine's creative recipes, but I am in awe of he...
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Makes two 4-5 large slicer tomatoes 2 teaspoons of Worcestershire sauce 1-2 teaspoons of hot sauce (to taste) 1-2 teaspoons of prepared ho...
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“Here comes the sun (doo doo doo doo)...” I find myself singing this song each morning lately as I wake up. It’s been an exceptionally wet w...
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I used to write a lot of poetry. I have notebooks filled with raw, young angst. In college, I went up on a stage, terrified, and read one of my po...
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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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There are certain foods that are quite polarizing: oysters, olives, licorice, and anchovies. And while I have a very strong dislike of licorice, t...
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Do yourself a favor and mix yourself one of these right now. Through all of my years of enjoying cocktails, this is the one “complicated” ...
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Have you ever lost touch with a friend without realizing how it happened? Or found yourself making promises to read more, garden, or take a day of...