My sophomore year of college, I had a revelation: that I had the power to feed myself. And I'm not talking about grabbing burritos from the local ...
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Serves four 5 russet potatoes, scrubbed and peeled 1/2 cup of buttermilk plus more, to taste 3 tablespoons of melted butter salt and freshly...
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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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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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2016 was one of those years that a lot of us will remember for the rest of our lives. But while it was punctuated by national and world events man...
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I'm turning 30 in a few short weeks. A nice number. If feels heavy, but in a good way. Like a quality watch, or a cutting board made of real wood....
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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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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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We had an enormous dog growing up, with a mild-mannered name: Bonnie. There has been much debate amongst my family as to who actually came up with...
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I’ve never met a potato I didn’t like but my very favorite kind has a particularly crispy skin. I especially love when the top bubbles up a li...
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Serves four 2 1⁄2 pounds bone-in beef short ribs 6 dried guajillo chiles, stemmed and seeded 3 tablespoons olive oil 1 large onion, chopped ...
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Matt got an Amazon Echo for his birthday this year and naturally, it's proven to be equally useful as it is entertaining for our kiddos. For the l...