serves four - six 3 ripe avocados 1 cluster tomato, seeded and diced juice from 1/2 lime 1/4 cup of diced red onion 1 serrano chili, seeded...
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Serves four For The Marinade (makes enough for 4 pork chops): 2 tablespoons of apple cider vinegar 2 tablespoons of blackstrap molasses 1 ta...
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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 read this post by Erin Loechner, who writes the blog Design for Mankind, last week and have been thinking about it ever since. When I first star...
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I try to plan at least one trip per year as a way to reward myself for being a working person the rest of the time, and also so that I can enjoy t...
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Serves four 1 cup of seedless red grapes (approximately) 1/2 red onion, thinly sliced 5-6 thin slices of prosciutto, roughly torn 6-8 slices o...
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Makes one Salt, for rimming the glass 1 1/2 ounces of Del Maguey Vida Mezcal 3/4 ounce of Cointreau 3/4 ounce of fresh-squeezed lime juice...
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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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I used to be quite good at getting out of the house well before noon on the weekends. I would virtually jump out of bed with a mission: to not was...
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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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I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...
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Serves four 1/2 cup of all-purpose flour 1/2 cup of whole wheat flour 1/2 cup of rye flour 1 1/2 teaspoon of baking powder 1/2 teaspoon of ...