*Serves four, as a small plate 4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...
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Let's play a game: you tell me something about your childhood and I will tell you something about mine. I'll start. My family used to travel a ...
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Back when my grandmother's Alzheimer's was in its early stages, she called my grandfather and asked him to pick her up. When he asked her where, she...
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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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makes one quart 1 1/2 cup of whole milk 1 1/2 cup of heavy cream 3 large eggs + 2 large egg yolks 1/4 cup of fragrant honey 1/3 cup of suga...
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By now, I think everyone’s read (or at least heard of) Marie Kondo’s book, The Life-Changing Magic of Tidying Up. If not, I highly recommend you p...
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Serves four 1 persimmon, thinly sliced with a mandoline 1/4 seeded serrano chile, very thinly sliced (optional) 3 ounces of prosciutto slices ...
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*Serves two to three 4 red bell peppers, stems removed and seeded 3 tablespoons of olive oil 1/2 tablespoon of balsamic vinegar kosher salt ...
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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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2 sweet potatoes, shaved crosswise into 1/8 inch thick slices** 1 quart of canola oil, for frying Smoked Hickory Sea Salt* *This month's Premiu...
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Talk about a switching of gears. Like all vacations, short or long, mine came to an abrupt end following a luscious Sunday roast enjoyed in East L...
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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...