Kasey Fleisher Hickey is one half of the force behind Turntable Kitchen, a
popular lifestyle, music and food blog (the other half is husband, Mathew
Hickey). From cutting edge artists and albums to decadent muffins and creamy
risotto – this pair doles out fresh and delicious content each week, all while
raising their charming toddler daughter in one of our very favorite food
cities: San Francisco.
What's your earliest cooking memory? Watching my grandmother making crepes in her kitchen in Moscow,
Russia. I ate them with tons of sugar and butter until I could hardly breathe.
How would you characterize or describe your cooking
style today? It's centered around seasonal produce and
vibrant colors. I love having variety on a plate: plenty of vegetables, some
grains, and protein.
What's your favorite thing to cook at home? Why? Breakfast! I love making pancakes and waffles. It's somewhat of a
weekend tradition: one day we make eggs of some sort and the other day we do a
big, sweet breakfast. Breakfast sets the pace for my day and I love to linger
at home, though, with a young child, a quiet morning is a rare
What are three things you have in the pantry at all
times? Extra virgin olive oil. Dark chocolate bars.
What's your "There's Nothing in the Fridge Dinner"? The
one thing you often whip up with very few ingredients or, perhaps, very little
inspiration? Pasta: it has always been my comfort food.
We usually have a can of crushed tomatoes in the pantry for these occasions: I
make a quick tomato sauce and we toss it with spaghetti and some crushed red
pepper flakes and tons of Parmesan cheese.
What are some of your kitchen goals – skills you want to
improve on or recipes you want to try or master? One of these days, I'd love to make croissants from scratch. I
know it will never be a regular thing, but I want to try. Also, big fluffy
meringues: I feel like they have always confounded me.
How has becoming a mother changed your experience as a
home cook? Everything is about convenience. I tend to
scan recipes before attempting them, noting any laborious steps (too many
pots/dishes, tedious prep work). My goal is to continue to cook inventive,
healthy food that doesn't feel like I've spent hours slaving away.
Besides other cookbooks or food blogs, where do you draw
inspiration for your cooking? I love Bon Appetit, which I look forward to
receiving in my mailbox every month. I get tons of inspiration from travel —
some of my favorite and most creative recipes were dreamed up during trips to
Argentina, Mexico, and New York.
Where else can we find you? I am a frequent contributor to Gather
Journal. You can find my work in the latest issue!