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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I don't know about you, but I feel like with each passing year, the seasons fly by faster than they did the previous year. I hardly blinked and su...
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When it comes to my culinary education, I can think of a few game-changing cooks, chefs, restaurants, and cookbooks. Some played a key role in int...
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I recently joked to a friend that if my content of the past 6 months were turned into a haiku (ignoring the whole 5-7-5 rule), it would go somethi...
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For many imbibers, coffee and alcohol go hand-in-hand (or head-in-hand if you’ve had a few too many the night before!). Many of us who share int...
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Negroni Week has crept up on me once again. Every year, I’m surprised to see how much the participation has grown… San Francisco alone has 105...
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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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*serves four For the chicken: 1.6 pounds of skinless chicken thighs (approximately) 2 tablespoons of honey 10 sprigs of thyme salt and...
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It's believed that Count Camillo Negroni asked his bartender to stiffen up an Americano cocktail (comprised of soda water, sweet vermouth, and cam...
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For many years, I consistently brought the same exact salad to work in a square tupperware tucked into a plastic bag that is no longer allowed in ...
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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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6 large eggs 2 tablespoons of capers (preferably, salt-packed) 6-12 anchovies, packed in oil 1/4 cup of sour cream salt and pepper, to taste ...