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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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 four 1/4 cup of olive oil 1 large onion, peeled and roughly chopped 1 teaspoon of ground turmeric 1/2 teaspoon of garam masala 1 te...
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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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2 sweet potatoes, shaved crosswise into 1/8 inch thick slices** 1 quart of canola oil, for frying Smoked Hickory Sea Salt* *This month's Premiu...
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Sometimes, when I'm feeling wanderlust, all I have to do is pick up a drink. They say that smell is the strongest sense tied to memory, but as che...
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*serves two 6 slices of cherrywood smoked bacon 1/4 cup of pure maple syrup 1 teaspoon of whole black peppercorns, crushed with a mortar and ...
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When it comes to my culinary education, I can think of a few game-changing cooks, chefs, restaurants, and cookbooks. Some played a key role in int...
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It took me a long time to feel comfortable in the kitchen. I began to enjoy cooking sometime in college, but back then, I owned exactly two cookbo...
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The first time I stumbled upon Sprouted Kitchen, I knew I had found my kind of place on the Internet. I instantly related to Sara. She had travele...
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For many imbibers, coffee and alcohol go hand-in-hand (or head-in-hand if you’ve had a few too many the night before!). Many of us who share int...
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It seems that everyone — from individuals to brands — want to be identified as 'creative.' Of course we also want to be smart and analytical, ...