serves four 1 1/2 pounds of flank steak garlic salt freshly ground black pepper 1 tablespoon of chopped fresh flat-leaf parsley olive oil ...
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4 large eggs 2 tablespoons of butter 1 tablespoon of finely chopped rosemary 1. Melt the butter in a large skillet over medium heat. Add the ...
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Serves four 3 russet potatoes, washed and scrubbed 1/2 cup of crumbled feta cheese 2 teaspoons of kosher salt 1/4 cup of canola oil, plus more...
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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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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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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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Last month, we headed on our first “big” family vacation as a family of five. It was a reset of sorts. I’ve been blogging pretty sporadicall...
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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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I’ve talked a lot about crêpes in the past — I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s....
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I've been in a bit of a funk this past week, having a hard time motivating myself to get anything done. Whether it's washing the dishes, exercisin...
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There is no perfect time for perfect, it seems. In our modern age, we're all trying to tackle that elusive concept: perfect timing. We want to qui...
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Minimalism. It seems to be the theme for 2012. I've been reading all sorts of blog posts and articles about people cleaning out their inboxes, uns...