Back in May, I had the pleasure of spending an evening at my friend Veronica's house, where I got to meet — in person — a number of my favorit...
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One of the most entertaining booze-filled days in recent memory was spent inside of a large, converted hangar, now occupied by copper stills, ferm...
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When I studied abroad in Italy as a junior in college, I diligently maintained a journal. It was a leather-bound notebook that I’d gotten as a g...
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Makes approximately 12 empanadas For the dough: 1 1/4 cups of all-purpose flour 1 cup of whole wheat pastry flour 1 stick of unsalted butt...
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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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This year (2013) has arguably been the biggest of my life. It didn't come without challenges. The most important event of the year was, of course,...
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*Serves four 2 tablespoons of butter, divided 1 cup of polenta 5 cups of water 1 cup of grated sharp white cheddar cheese 2 spring onions (...
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Serves four 5 russet potatoes, scrubbed and peeled 1/2 cup of buttermilk plus more, to taste 3 tablespoons of melted butter salt and freshly...
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For the shrimp: 1 pound of shrimp 1/4 teaspoon of chipotle chili powder* 1/2 lime, squeezed 1 teaspoon of clementine zest (from 1/2 of a cle...
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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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Serves four 2 tablespoons of coconut oil 1 small red kuri squash, seeded and roughly chopped 1 sweet potato, roughly chopped 1 can of low f...
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It's believed that Count Camillo Negroni asked his bartender to stiffen up an Americano cocktail (comprised of soda water, sweet vermouth, and cam...