This is something I will be making repeatedly throughout the summer. Roasted red bell peppers and eggplant, finely chopped, along with copious amounts of garlic and a bit of olive oil and salt. I was quite astonished to find the depth of flavor in something that truly only had four ingredients. Roasting is certainly what… Read More Good on Everything | Ajvar
I have a tendency to be effusive. I also wish, at times like this, that I wasn’t all those other times. Because sometimes, you end up with a garlic scape pesto and prawn pizza with an egg on top. And you haven’t ever made pizza before because you just thought, “well, I am kind of… Read More Words Fail Me | Garlic Scape Pesto and Prawn Pizza
I had some sad news earlier this week. We just won’t have a cherry season around here this year. I think Michigan is all but given up hope of anything there, too. And all the farms that might have had cherries this year have no you-picks, which make for some of the most beautiful shots… Read More A Sadness and a Joy | Ball Jar Sour Cherry Pies
This past weekend the most recent Top Chef winner Paul Qui was in town at Market District to do a demo and answer questions. Honestly, I don’t think there has been a nicer, more unassuming winner of that crazy show. He’s just such a humble, talented guy. His dishes were lovely light versions of chicken… Read More Two Light and Easy Nights | Summer Miso Soup
I went with a friend to my very first Meet Up. Which, to be honest wasn’t something I would normally find within my range of regular activities. But she tempted me with something: there would be ice cream. And someone to give you some tips on making it at home. She didn’t have to know… Read More New Adventures | Charlotte and Olivia’s Ice Creams
Persephone's Kitchen 