For Matt’s 30th birthday, I baked him a German Chocolate Cake — his favorite, and my very first layered cake. I only had one cake pan at the t...
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Originally posted Jan 26, 2011 I am lucky to have been profoundly influenced by two grandfathers, both of whom I affectionately call 'Ded' (sor...
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Meatballs are the sort of thing that unite us all — young and old, locals and tourists. A good meatball is hard to argue with. It's meaty, sure,...
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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 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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I'm so thrilled to welcome Kathryne to Turntable Kitchen this week. We've developed a lovely friendship through this crazy thing called the Intern...
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*serves four 1 fennel bulb, cored and roughly chopped 4 cloves of garlic, thinly sliced 1 green bell pepper, cored and roughly chopped 1 1/2 o...
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When I think about 2017, the main thing that comes to mind is that it was a year of high highs and very low lows. It’s in this spirit that I sha...
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Fluffy, tender biscuits have been eluding me for years. You see, I'd find recipe after recipe, tweak here and there, in the hopes that I could rec...
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1 pound of salmon, skin-on, fresh or pre-frozen, preferably wild 1/4 cup of kosher salt 1 tablespoon of sugar 1 tablespoon of cognac (optional) ...
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Serves four ½ red onion 1 teaspoon of sugar 1 teaspoon of kosher salt ½ cup of vinegar 1 large head of butter lettuce ¼ cup of walnuts, l...
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Thank you so much for helping us spread the word about our Kickstarter. We're humbled by the response so far (over 75% backed!) but we still have 25...