There's a good reason why I've never shared a recipe for kale chips on Turntable Kitchen. The reason is that I had always thought that people who ...
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*serves four 1 fennel bulb, cored and roughly chopped 4 cloves of garlic, thinly sliced 1 green bell pepper, cored and roughly chopped 1 1/2 o...
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March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...
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*serves six - eight 3 cups of peeled and diced sweet potato (approximately 1 large) 2 cups of peeled and roughly sliced carrots 3 1/2 cups of...
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*Serves four 1 1/4 cups of fresh English peas 4-5 mint leaves 1 tablespoon of olive oil, plus more for brushing on the bread and drizzling s...
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We grew up in the shadow of Silicon Valley. Where being good at math and science was inherently better than being able to bang out a well-written ...
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When you're young, you probably don't think too much about life. I'm not talking about life, I'm talking about LIFE. With the context of where you...
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I was hoping to do a little experiment: to write in the third person. But each time I tried, it felt entirely unnatural. I've always had trouble w...
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*Serves four 1 1/2 pounds of chicken (breasts or thighs) cut into 11/2 inch cubes For the marinade: 1 1/2 teaspoon of garam masala 1 1/2 t...
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Makes two 2 tablespoons of well-stirred tahini handful of spinach 3 dates, pitted 1/2 cup of frozen berries (mix of blueberries and blackbe...
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Serves four 1 large head of cheddar cauliflower 2 tablespoons of coconut oil, melted 1/2 teaspoon of turmeric 1/2 teaspoon of toasted cumin ...
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*Serves two - four 2-4 pounds of pork shoulder 2 Ancho Chiles 1 cinnamon stick 2 tablespoons of olive oil 1 yellow onion, peeled & roug...