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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When I lived in Italy, I learned three very important things. Don't talk about God. Don't talk about politics. And eat pasta as a first course. I'...
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I still remember that weird feeling of publishing something “on the internet” and getting comments and emails from complete strangers saying t...
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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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We’ve been reading this children’s book a lot lately. It’s written and illustrated by Carson Ellis, the wife of The Decemberists' Colin Melo...
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I have come to that inevitable time in my life — when my passport full of stamps is about to expire. The name inside is no longer accurate (even...
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*Serves four, as part of the complete Childhood Favorites menu 1 1/2 cups of grated sharp cheddar cheese 3/4 cup of grated cave-aged Gruyere 4 ...
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This post originally appeared in The Kitchn. Wishing you and your loved ones a happy, healthy, and prosperous 2011! My family, being Russian, c...
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Serves four 1 quart of premium vanilla bean ice cream (purchased or homemade) good quality, fruity olive oil 4 tablespoons of salted, toasted...
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We're sharing another recipe on the West Elm blog today! Adapted from our super popular Rosemary Vanilla Bean Lemonade, this refreshing drink is ...
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If you’re anything like me, you had your first taste of sherry from your parents’ or grandparents’ cabinet, and it was branded in your memor...
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About a year ago, I took a trip to New Orleans — home to every delicious food vice imaginable. What surprised me, however, was a random little j...