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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Tiki drinks seem to be popping up everywhere in my social media feeds these days. And why not? They’re beautifully presented and perfect for ser...
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1 head of cauliflower, cut into florets 1/2 teaspoon of red pepper flakes 1 tablespoon of finely chopped flat-leaf parsley 2 tablespoons of toa...
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We've been writing here at Turntable Kitchen for nearly three weeks now and I am finally feeling like I'm settling in. It's kind of like starting...
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Today we're doing something fun: joining an internet cocktail party with a bunch of other bloggers. You can see all of our creations by searching ...
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“Here comes the sun (doo doo doo doo)...” I find myself singing this song each morning lately as I wake up. It’s been an exceptionally wet w...
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Winter fruit hardly excites me. I do love pears, and apples are good only when they are REALLY good, but other than that, I find winter to be the ...
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1 rack of spare ribs (approximately 2-3 lbs) 4 sprigs of fresh rosemary 2 teaspoons of pink peppercorns, crushed with a mortar and pestle kosher ...
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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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We arrived home to our city, eerily empty. Albeit, it was one o’clock in the morning, but ragged as we were, I couldn’t help but notice the ab...
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Anna has been a lovely reader of Turntable Kitchen for some time, so when she came to us suggesting she pull together a special playlist and recip...
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I don't talk much about it here, but when I was quite small, I lived in Israel for almost two years. It was there that my pale Russian skin receiv...