I have come to that inevitable time in my life — when my passport full of stamps is about to expire. The name inside is no longer accurate (even...
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Happy Friday! As the days of summer dwindle, I'm actually starting to get excited for the month of September — the real San Francisco summer. ...
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Is it summer yet? We’ve had a few glimpses of warm-weather days in San Francisco over the past month, and every sunny day I rush to pair the sum...
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Makes two 1 large pear, cored and chopped 3-4 sprigs of thyme (preferrably lemon-thyme, if you can find it) 1⁄3 cup of sugar 1 cup of app...
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For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the t...
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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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makes one 1 oz Cynar (24 proof) 1 oz sweet vermouth, preferably Carpano Antica Club Soda, preferably Fever Tree Orange zest garnish 1. Fill...
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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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This post was created in partnership with Canadian Lentils. All opinions are my own. Thanks for supporting our sponsors, who help us do what we ...
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*serves four For the chicken: 1.6 pounds of skinless chicken thighs (approximately) 2 tablespoons of honey 10 sprigs of thyme salt and...
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serves four 1 - 1 1/4 pound of very fresh halibut fillet 1/4 cup of cilantro, finely chopped 1 tablespoon fresh mint, finely chopped generous 1/...
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I've been reading this book that has been sitting on my bookshelf for several years now: The 4 Hour Workweek by Tim Ferriss. I received a copy at ...