serves four 1 pound of clams 1 pound of mussels 1 pound of swordfish 1/2 pound of bay scallops juice from 3 limes 1 clove of garlic, minced ...
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I never thought this day would come — the day when I recommend that you use vodka in a cocktail recipe instead of gin. I made it very clear in m...
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For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...
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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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Serves two - three 2 whole branzini (Mediterranean seabass), cleaned and gutted 4-6 sprigs of fresh rosemary 5-6 orange slices, cut in half sa...
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Serves four For the tomatoes: 1 pint of cherry tomatoes freshly ground pepper kosher salt, to taste 1 teaspoon of sugar 1 tablespoon of ...
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I'm writing to you from a black hole. A brief breath of fresh air in the midst of one of the busiest, most chaotic weeks of work. The reason? It's...
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Weekends are the longest and shortest days when you are a parent. Especially during summer days in the PNW that feel both beautifully and painfull...
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2 oz of Pisco (preferably Campo de Encanto) .25 oz of orgeat (preferably Small Hand Foods) .5 orange of curaçao (preferably Pierre Ferrand Dry...
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There's nothing more weekend-y to me than a homemade pizza. We make a fair amount of it in our house. We pour ourselves a glass or two of wine, 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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Well, it's been an interesting night. But we're not the New York Times or CNN, and while this is certainly an important historic moment for our co...