*Serves four 1 1/2 pounds of chicken (breasts or thighs) cut into 11/2 inch cubes For the marinade: 1 1/2 teaspoon of garam masala 1 1/2 t...
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Time. There never seems to be enough of it. Sometimes I wonder, what would I do if I had more time? Would I read more? Exercise more? Cook more? S...
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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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The other day, after Neko had finally gone to sleep, Matt and I were sitting on the couch, as we normally do. We always have to take a breather af...
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Minimalism. It seems to be the theme for 2012. I've been reading all sorts of blog posts and articles about people cleaning out their inboxes, uns...
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It's summertime (except in San Francisco) and the Great Lime Shortage of 2014 has seemingly come to an end with lime prices dropping back to norma...
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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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'Tis the season of edible holiday treats! Everyone I know is making peppermint bark, molasses cookies (+ smoky ginger-molasses cookies!), gingerbr...
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Enough for six-eight drinks For the hibiscus syrup: 1 cup granulated sugar 1 cup water 1⁄2 cup (.75 ounce) dried hibiscus flowers For t...
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Discovery is one of the greatest gifts life has to offer. Occasions when we as adults feel like we've tried something for the first time are truly...
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Anna has been a lovely reader of Turntable Kitchen for some time, so when she came to us suggesting she pull together a special playlist and recip...
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Today we are so thrilled to be guest posting on Aida Mollenkamp's blog. I can still remember watching her on the Food Network, when I was still *l...