For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...
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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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All of the walls in my house are white. I hadn't intended for it to be that way, but for the past seven years, I have lived in a rented apartment ...
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The makings of a really good chicken noodle soup can be argued until the end of eternity. Every culture adds their own flair. From egg noodles to ...
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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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Our friend Melissa, The Faux Martha, just came out with a cookbook that I think you're really, really going to love. It's called The Minimalist Ki...
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This weekend, I realized that I’ve been missing the sun. This is what Seattleites talk about when they talk about winter, right? On Sunday, the ...
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Aziz Ansari’s Master of None is my favorite new show on Netflix. There are two episodes — “Parents” and “Old People” — which perfect...
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For the stock: 1 whole chicken 2 carrots, cut into thirds 3 celery stalks, cut into thirds 1 small onion, quartered 1 teaspoon of black peppe...
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It's believed that Count Camillo Negroni asked his bartender to stiffen up an Americano cocktail (comprised of soda water, sweet vermouth, and cam...
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The other day, I walked out of my house and smelled Fall. It was smokey and cold and hit the back of my nostrils in a rush of wind. Despite our ty...
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After dealing with printer issues all weekend while trying to create our packing labels for Pairings Boxes and chasing down the mailman who gracio...