*Serves four For the soup: 8 cups of water 1⁄2 cup of shoyu 1 heaping tablespoon of finely grated fresh ginger Zest from 1⁄2 lemon, pl...
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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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To love a city is to get involved in a complicated relationship. It means to persevere in the face of inconveniences — stairs and cobblestones, ...
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1 cup of Israeli couscous 4 tablespoons of olive oil 2 Persian cucumbers, diced 1 pint of cherry tomatoes, sliced in half ¼ cup of roughly ch...
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For most of the country, the long days of summer have passed and people are preparing for cooler weather and changing leaves. But in California, w...
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Serves four For the granita: 1/2 cup of lime juice (squeezed from about 4 limes) For the oysters: 1-2 dozen of assorted oysters 1 teasp...
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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...
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Serves four, as a starter 1/2 pound of ground beef 1/2 pound of ground pork kosher salt 1 teaspoon of Aleppo Pepper 1 tablespoon of finely ch...
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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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Yesterday, my daughter turned one. We met for coffee with a friend and Neko had her first kids meal (scrambled eggs with a side of fruit and toast...
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Last month, we opened a call for contributors, and were thrilled to hear that our friend Jeff wanted to share his cocktail know-how with Turntable...
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"I want to show you something," she often says with pride these days. Sometimes, it is a new toy. Sometimes, a "fancy trick" on the playground (cu...