My palate has wanderlust again. I’ve been thinking quite a bit about Vietnamese food and the influences the French left behind. I have a hankering for Pho. I’m desperate for a good bánh mì. So it should come as no surprise that when I was invited to put together a dessert recipe Yagööt and the… Read More A Luxurious Dessert | Strawberries, Red Wine, Sriracha
I didn’t plan on having a craving for cinnamon rolls this morning. If I knew it would have been coming on, I might have got a yeast dough together last night to be ready to bake this morning. But it just happened as I was coming down the stairs thinking about scrambled eggs and bacon… Read More Craving | Fastest Cinnamon Rolls
May all your Christmas wishes come true. Linens from great grandma, dishes from an aunt and uncle, glassware from mother-in-law, antique ornaments from Grandmother, antique ball jars from a Twitter friend, food from our kitchen. (Plus cute clementine place card holders for whimsy.) I love a meaningful table. Playlist included I’ll Be Home for Christmas,… Read More Merry Christmas
It’s not the holidays without at least one cookie exchange. This year I wanted to make a traditional cookie (the ubiquitous crinkle) with just a slight kick. Enter Sichuan pepper: not related at all to black peppercorns or chili peppers, it’s used most commonly in Chinese and Japanese cooking. It is a most unusual spice,… Read More Cookie Exchange | Chocolate-Sichuan Pepper Crinkles
I love pressing a small gift into the hands of a host when I visit. And you know me, I like it even more if it’s a quick little homemade something. This cranberry clementine chutney takes just a few minutes of care and stirring and is quintessentially wintery. It is fantastic with cheese, delicious with… Read More Homemade Hostess Gift | 20-Minute Cranberry Clementine Chutney
Sometimes a memorable meal transcends your kitchen tools and cooking techniques. Instead, it’s a celebration that connects you to your friends, family, and culture. That’s what happens when you cook a leg of lamb. It isn’t particularly complicated, but the result is magical. If you appreciate the cut and revere the process, history will carry… Read More Sharing History | Gigot d’Agneau
I almost can’t stand it. I love peonies and their explosion of petals and entrancing fragrance. So, so much. I slog buckets filled to almost overflowing into the house to set on anything that will hold still. They’re here for such a short time. I am blessed. Now to make peony syrup for cocktails and… Read More Abundance
Persephone's Kitchen 