4 large eggs 2 tablespoons of butter 1 tablespoon of finely chopped rosemary 1. Melt the butter in a large skillet over medium heat. Add the ...
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serves four 1 pound of medium shrimp, peeled and de-veined 1 small lemon, quartered 1/2 teaspoon of black peppercorns 1 bay leaf 1 large cu...
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Serves four 6 large eggs 1 cup of whole milk 1/4 teaspoon of freshly grated nutmeg*, plus more for dusting 1 teaspoon of ground cinnamon 6...
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We all lie to ourselves on a daily basis. Whether it’s a little or a lot, about the small stuff or the big stuff, these lies get us through our da...
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Back when Matt and I used to spend most of our evenings sitting side-by-side on our couch, writing blog posts, I couldn’t imagine a life without...
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Serves four 3 russet potatoes, washed and scrubbed 1/2 cup of crumbled feta cheese 2 teaspoons of kosher salt 1/4 cup of canola oil, plus more...
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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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Melissa is a wonderful blog friend whom I admire very much. Over the year (ish?) that I've known her, she's been incredibly supportive of Turntabl...
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Serves four 2 tablespoons of dark cocoa sugar* 1 teaspoon of garlic powder 1⁄4 teaspoon of dry mustard 1 tablespoon of dark brown sugar 1 ...
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I distinctly remember when smoothies became a presence in my life. It was in high school, when the first Jamba Juice opened in a strip mall near m...
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I was recently lamenting to Matt that I feel like every time I have an opportunity to cook or photograph food, I basically have to approach it lik...
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1.5 oz grappa (we used Lorenzo Inga Grappa Di Barolo) .75 oz Lillet Blanc .75 oz Aperol Orange peel garnish 1. Combine the liquid ingredients...