I got a text message the other day, from my friend who is on her honeymoon in Italy. She and I met actually when we were both studying abroad in S...
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Serves six 4 lbs of chuck roast 1 tablespoon of olive oil 1/3 cup of apple cider vinegar 3 garlic cloves, thinly sliced 2 tablespoons of ta...
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There is a well-known state of weather. And it's not Spring, Fall, Winter or Summer. I call it 'Soup Weather' and it can strike at any time, be it...
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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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*serves four 1 fennel bulb, cored and roughly chopped 4 cloves of garlic, thinly sliced 1 green bell pepper, cored and roughly chopped 1 1/2 o...
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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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When I first started blogging, I never got any comments. Each time a post would go out in the ether, I'd hold my breath a little, wondering if a k...
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About a year ago, I took a trip to New Orleans — home to every delicious food vice imaginable. What surprised me, however, was a random little j...
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serves six 3 cups of mixed nuts (we used pecans and cashews) 1 teaspoon of taco seasoning 2 tablespoons of brown sugar 2 tablespoons of but...
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Fluffy, tender biscuits have been eluding me for years. You see, I'd find recipe after recipe, tweak here and there, in the hopes that I could rec...
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Makes approximately 12 empanadas For the dough: 1 1/4 cups of all-purpose flour 1 cup of whole wheat pastry flour 1 stick of unsalted butt...
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There is glitter on the bottom of my shoes. Perhaps that is the sign of a good New Year's Eve. Ahoy mates! Are you ready for 2011? 2010 was a good...