The first blog I ever had was a LiveJournal. I wrote in it the way I would write emails to my friends (and they'd comment back as if we were on on...
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For many years — really since we met — Matt and I have cooked together. Not really for each other but with each other. But since we’ve added...
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Serves four 1 small watermelon, preferably seedless — cut into balls using a melon baller 1 handful of fresh mint, roughly chopped 1/4 cup ...
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Makes two 2 tablespoons of well-stirred tahini handful of spinach 3 dates, pitted 1/2 cup of frozen berries (mix of blueberries and blackbe...
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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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Live music, po' boys, crawfish, daiquiris, Abita beer, and Sazeracs. If you don't manage to fit all of these in when you visit New Orleans, you're...
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I’ve been thinking about fear. Where it comes from and how to let it go. You see, I spend and have spent a lot of time being afraid. I wa...
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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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Matt went to Las Vegas for the weekend to hang out with his brother so I was left to my own devices. Usually, when Matt goes away, I start to feve...
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serves four For the waffles: 1 cup of all-purpose flour 1 cup of whole wheat flour 1/4 cup of sugar 3 teaspoons of baking powder 1/2 teasp...
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September has a way with me. It has, in the last few years, become one of my favorite months. If you are considering a trip to San Francisco, I wo...
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I love a good party. Friends and appetizers, bubbly drinks and a spread of desserts. I'm continually inspired by and excited about new cookbooks, ...