We've been writing here at Turntable Kitchen for nearly three weeks now and I am finally feeling like I'm settling in. It's kind of like starting...
-
-
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...
-
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...
-
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...
-
serves four - six 1 cup of whole wheat pastry flour 1/2 cup of all-purpose flour 1 tablespoon of bourbon 1 teaspoon of pure vanilla extract ...
-
Serves four 3 large russet potatoes, sliced 1/8 inch thick canola oil (for frying) kosher salt 1. Fill a large bowl with cold water and ice....
-
How many social media accounts do you have? One? Two? Eight? I'm a card-carrying member of Facebook, Twitter, Goodreads, Pinterest, Instagram, and...
-
Kristin and I first met in person over drinks in New York City with my friend Dave, after we had been following each other on Twitter for some tim...
-
I turned 29 this weekend, and it still feels weird to say that. I'm not sure when it happens, but sometime in your twenties, you start forgetting ...
-
This weekend, I realized that I’ve been missing the sun. This is what Seattleites talk about when they talk about winter, right? On Sunday, the ...
-
Serves four, as a starter 1 pound of brussels sprouts, trimmed and quartered Canola oil, for frying Kosher salt Aleppo Pepper 1. Pour the...
-
*Serves four, as a small plate 4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...