*Serves four For the soup: 8 cups of water 1⁄2 cup of shoyu 1 heaping tablespoon of finely grated fresh ginger Zest from 1⁄2 lemon, pl...
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*serves two 1/2 cup of dried white beans, soaked overnight 1 tablespoon of butter 2 cloves of garlic, minced 2 sprigs of flat-leaf parsley +...
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There are three types of quiet time, when it seems that the world is able to stand still. It's early, and I mean early in the morning. When the su...
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Last month, we opened a call for contributors, and were thrilled to hear that our friend Jeff wanted to share his cocktail know-how with Turntable...
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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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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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While we're off in Sicily, we invited a few folks that we admire to guest post on Turntable Kitchen. For the food side, I asked contributors to wr...
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My dad has this habit of announcing that things are either 'famous' or 'better than anything you have ever tried.' He does this with everything fr...
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This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the bra...
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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 ...
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*Serves 4 1 baguette 1 ball burrata (a creamy Italian cheese similar to mozzarella) good quality ex...
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This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the bra...