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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Serves four For the potatoes: 4 large russet potatoes extra virgin olive oil 1 cup of shredded sharp cheddar, plus more for sprinkling 3/4...
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Serves four, as a starter 1 pound of brussels sprouts, trimmed and quartered Canola oil, for frying Kosher salt Aleppo Pepper 1. Pour the...
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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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There is a neatly arranged time and place for everything in life, including peanut butter. I used to tell Matt, even before we were married, that ...
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Back when Matt and I used to spend most of our evenings sitting side-by-side on our couch, writing blog posts, I couldn’t imagine a life without...
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To this day, the best Halloween costume I've ever encountered was worn by a girl in my sixth grade class. She dressed up as a Twinings tea bag. Yo...
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Serves four 1/4 cup of olive oil 1 large onion, diced 2 large garlic cloves, minced 1/2 cup of chorizo sausage 1/2 green cabbage, shredded sa...
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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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It snowed in Seattle. On November 4th. I mean…I realize we left California for the PNW but this was something. There’s a part of me that reall...
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This is a sponsored post in partnership with the California Walnut Board. All words and opinions are our own. Thank you for supporting the brand...
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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...