We all lie to ourselves on a daily basis. Whether it’s a little or a lot, about the small stuff or the big stuff, these lies get us through our da...
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Serves six For the crisp topping: 1/2 cup of oats (not quick cooking) 1/2 cup of all-purpose flour 1/4 cup of chopped walnuts 1/2 cup of br...
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*Serves four For the chicken: One whole chicken (approximately 4 pounds) 6-8 sprigs of fresh thyme, oregano and sage kosher salt For th...
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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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Back when we took our first family trip to Los Angeles as a family of three (!!!), we did something I feel is probably out of the question for a few...
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While we're off in Sicily, we invited a few folks that we admire to guest post on Turntable Kitchen. For the food side, I asked contributors to wr...
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My dad has this habit of announcing that things are either 'famous' or 'better than anything you have ever tried.' He does this with everything fr...
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There's a good reason why I've never shared a recipe for kale chips on Turntable Kitchen. The reason is that I had always thought that people who ...
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So, Kasey and I are switching things up today. She is taking over the Turntable while I am presenting one of my recipes in the Kitchen. Even t...
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Makes 2 large or 4 small grilled cheese sandwiches. 4 slices of country whole grain bread (sub sourdough) plenty of butter 1 1/2 ounces of yo...
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Elijah’s Deli welcomed me with open Jewish grandma arms the first time my parents dropped me off in San Diego to start college as a freshman. An...
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Back in the early days of blogging, links were the best way to discover new sites, content, and voices around the Internet. Everyone seemed to hav...