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....
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When I first spotted Rustica in a bookstore, I was smitten right off the bat. I know you shouldn't judge a book by its cover, but let's face it �...
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Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after...
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Serves four 2 tablespoons of dark cocoa sugar* 1 teaspoon of garlic powder 1⁄4 teaspoon of dry mustard 1 tablespoon of dark brown sugar 1 ...
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Plans change. Sometimes you're prepared, and sometimes you're not. Some people deal well with unexpected changes. They tell themselves to chin up, a...
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Serves four 1 pound of boneless, skinless chicken breasts 1/2 teaspoon of turmeric 1/2 lemon, juiced salt and freshly ground pepper 2 tables...
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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 ...
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I started throwing lots of things away recently. Old magazines, high school t-shirts I've been holding onto since — well — high school, pre-ad...
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Serves two 1 lemon 2 skin-on, boneless chicken breasts 1/2 teaspoon of fennel seeds 2 tablespoons of olive oil salt and freshly ground peppe...
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Thank you so much for helping us spread the word about our Kickstarter. We're humbled by the response so far (over 75% backed!) but we still have 25...
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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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Everything starts anew. Year after year that I live in San Francisco, I am reminded that the fog will roll in right around my birthday. And I will...