*serves four 1 heaping cup of cored and halved strawberries 1 tablespoon + 1 teaspoon of sugar 1 green cardamom pod* 1/2 cup of heavy whippi...
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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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Serves four For the vinaigrette: 1 shallot, chopped 1/2 cup (.75 ounce) dried hibiscus flowers 1/3 cup fresh-squeezed orange juice 1/3 cup...
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I am not a movie person. Nope. What I mean by that is that I do not seek out movies; I reluctantly, carefully, stubbornly choose a select few to w...
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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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Ten years. That's how long it's been since I stepped out of high school for the very last time. This past weekend, I dragged, err, took, Matt to m...
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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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Tiki drinks seem to be popping up everywhere in my social media feeds these days. And why not? They’re beautifully presented and perfect for ser...
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I’ve been slowly — very, very slowly — reading Elizabeth Gilbert’s book, Big Magic. Every couple of nights when I’m not up late working,...
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A few weeks ago, I went to a Summer Camp-themed wedding where one of our activities included a Ropes Course. I bragged to our friends that I had d...
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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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serves four 1 1/2 pounds of flank steak garlic salt freshly ground black pepper 1 tablespoon of chopped fresh flat-leaf parsley olive oil ...