Serves four 1 1/2 pounds of green beans 1 1/2 - 2 teaspoons of Shichimi Togarashi 3 large garlic cloves, minced salt and freshly ground pepper...
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Serves four to six For the tomato sauce: 1 28 oz can of diced tomatoes 1 clove of garlic 6 sprigs of fresh oregano, stems removed 1 teaspoo...
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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...
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There was a period of time I remember when a lot of bloggers started writing about slowing down. They argued that we’d become consumed with produc...
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A few weeks ago, I was listening to NPR in my car, as I often do. In between world news and the circus that is a presidential election year, came ...
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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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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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*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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1 28 ounce can of diced tomato 1-2 pinches of red pepper flakes* 1/2 a large onion, roughly chopped 4 garlic cloves, minced 1 1/2 tablespoons ...
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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 have come to that inevitable time in my life — when my passport full of stamps is about to expire. The name inside is no longer accurate (even...
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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...