While we're off in Sicily, we invited a few folks that we admire to guest post on Turntable Kitchen. For the food side, I asked contributors to wr...
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For the stock: 1 whole chicken 2 carrots, cut into thirds 3 celery stalks, cut into thirds 1 small onion, quartered 1 teaspoon of black peppe...
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Around this time last year, we were beginning to hunker down. Preparing for the twins' arrival. We hadn't yet realized that we'd be moving to Seat...
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On our first date, Matt tried to convince me to read his favorite book, Infinite Jest (I had no intention, he would soon find out just how stubbor...
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The holidays are almost upon us and while I was hoping to share a lot of tasty treats and cheer leading up to them, life completely sidelined our ...
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Serves six 2 large yellow onions, peeled 1 cup of all-purpose flour 2 teaspoons of baking powder 3 large eggs 1 cup of breadcrumbs 1 cup of ...
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Serves two For the pork: 2 bone-in pork chops Espresso sea salt Freshly ground black pepper Olive oil For the polenta: 1 1/2 cups o...
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When Matt is away, I find myself still sleeping on the very edge of our bed. It's funny because when we're both in bed, Matt will often complain o...
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Serves four 1 persimmon, thinly sliced with a mandoline 1/4 seeded serrano chile, very thinly sliced (optional) 3 ounces of prosciutto slices ...
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serves six Nonstick vegetable spray 1/2 cup of whole wheat pastry flour 1 cup of all-purpose flour 1/2 teaspoon of baking powder 1/2 teasp...
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This is a sponsored post in partnership with Oregon Country Beef, a family ranch owned Co-Op, and PCC Community Markets. All words and opinions ar...
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We're waiting, and eating. I can't tell you how much the past seven months have challenged me, mentally. Sure, there have been physical changes, t...