With all the work that will go into a lavish Thanksgiving meal, the last thing you want to think about is the salad course. I have a simple recipe for you. I scored a couple of Pom Wonderful Pomegranates from my friend Rachel at Hounds in the Kitchen in exchange for a ride home from… Read More The Thanksgiving Salad Course | Pomegranate Arils, Goat Feta, Mesclun
Cherub was at school this morning so I had time to peruse the aisles at New Asian Supermarket without worrying that she would try to “pet” a fish in the tanks or topple a display of gigantic bottles of Squid brand fish sauce. Good times. But as I was doing this, I was realizing just how important… Read More Spicy Skirt Steak with Far Eastern Flair
Cherub, 3 (and a half now! she’ll tell you), was a big helper in the kitchen tonight. And as a result, she totally nom’ed her dinner. It didn’t hurt that one of her favorite things to eat is hummus anyway. We made some homemade tonight since we had leftover chickpeas from last night’s dinner. I served her… Read More Get That Baby in the Kitchen | Homemade Hummus
I love curries. Love, love, love. I love them even more now that I’m a bit more familiar with the cooking techniques and spices that are considered basic. Anjum Anand had an Indian Food Made Easy series on BBC that was really a great intro to the genre. You can find it on the Cooking Channel now,… Read More Curry for a Lady
Those local strawberries from Crum Strawberry Farm are all gone. The same goes for the beautiful arugula and salad mix from Honeyrun Farm. They both went quickly this week between Hades and I into this surprisingly seasonal salad that also features Blue Jacket Dairy‘s Gretna, a Halloumi-style cheese (so local! so delicious!). Blue Jacket recommends that you… Read More Locavore | Gretna and Strawberry Salad
Some of the most available (and storable) vegetables for the winter season are the root vegetables. They’re versatile and relatively easy to find grown locally. They’re really good for you and they’re really tasty. Which brings me to the lowly, oft maligned turnip. I think it’s kind of sad. (Voice cracking just a little bit.) It’s… Read More Root Vegetable 101 | Turnip Soup
A soufflé? On a Wednesday? Why yes! Of course. You know why? Shhhh. Because there were leftovers. Yesterday’s roasted Hubbard squash risotto meant that there was a whole half (ha!) of a squash leftover, which amounted to about 2/3 of a cup of pulp. I had every intention of fixing something else entirely for dinner tonight, but at… Read More Kitchen Magic: Local Squash Soufflé and a Steak
Persephone's Kitchen 