*Serves four 4 thick slices of country-style bread 1/4 cup of butter, melted 12 ounces of mixed wild and brown button mushrooms 1 tablespoon...
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*Serves four 30 clams, cleaned and debearded 1/2 cup of dry white wine 1/2 stick of butter 1 tablespoon of finely minced garlic 1 teaspoon ...
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It feels inevitable now. That at some point, I would have started to feel homesick, or perhaps sick for the past. Our transition, the move, the bi...
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Serves six For the crisp topping: 1/2 cup of oats (not quick cooking) 1/2 cup of all-purpose flour 1/4 cup of chopped walnuts 1/2 cup of br...
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When I first started blogging, I never got any comments. Each time a post would go out in the ether, I'd hold my breath a little, wondering if a k...
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It's been decided. Ice cream sandwiches are definitely the best way to celebrate an occasion. This is the second time I am writing about Matt in the...
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Serves three - four 2 medium russet potatoes, peeled 3 tablespoons of olive oil 3 green onions, thinly sliced French Gray sea salt, to taste...
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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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"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...
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*Serves four For the chicken: One whole chicken (approximately 4 pounds) 6-8 sprigs of fresh thyme, oregano and sage kosher salt For th...
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Serves four 1⁄2 baguette, sliced into 1⁄2 inch thick slices 4 tablespoons of butter, at room temperature 1 tablespoon of finely chopped ...
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This is a sponsored post in partnership with Oregon Country Beef, a family ranch-owned co-op, and PCC Community Markets. All words and opinions ar...