Something has been stirring in me to make some more ricotta. It’s so easy, you know every ingredient that goes in it (milk, salt, lemon), and there’s such satisfaction in making your own cheese. I have, however, been distressed every time I’ve made it that I have so much whey left over after the curds… Read More Curds and Whey, Two Ways
My sister-in-law can bake. These blondies are her latest creation and chock-full of wonderful, local-to-Columbus ingredients from Krema Nut. They’re perfect for back to school snack and equally great for the beginning of football season. These will be devoured almost instantaneously at any tailgate you bring them to, I daresay even a Michigan one. These… Read More My New Favorite Dessert | Krema Buckeye Blondies
This is the last of them. I think. Well, there are still some in the freezer. But there were twenty pounds of them (just my portion). And this cake – maybe – is my favorite way to eat them. The cherries, that is. But I do love them pickled, too. I made this last night… Read More Sweet Bites | Sour Cream Cherry Pound Cake
Whole Foods recently ran a contest for kid-friendly cherry recipes and honestly I can’t think of a better time for them to have done this. This house has been overrun with cherries. And Cherub’s always wanting to help in the kitchen. Here’s a no-cook cherry salsa that we came up with together, that uses seasonal… Read More Cherub in the Kitchen | Cherry Salsa
This past weekend, Cherub and I, along with some Slow Food Columbus members and friends descended upon Schacht Farm Market for the last weekend of you-pick strawberries. I left with ten pounds. Ten pounds. I knew there would be jam, cobblers and desserts in store, but I wanted some for lunch. And it wasn’t like… Read More Strawberry Week | Panzanella Salad
It is a great pleasure to identify edible plants, trees and flowers to include in my culinary endeavors. Most recently I rang my neighbor’s doorbell to ask if he wouldn’t mind if I picked a few bowls of berries from his Juneberry tree (a.k.a., saskatoon, shadbush, sugar plum, service berry, et al) in return for… Read More Backyard Foraging | Juneberry Muffins
It’s been so rainy today that everything in sight is a variation of green: the yet-to-be-mowed grass. The budding trees. The trembling stalks supporting the heavy heads of daffodils. My dinner of orecchiette bathed in butter, chartreuse leeks, backyard mint and verdant parsley. Tiny pasta ears cradle pale green edamame, the whole bowl crowned with… Read More Meatless Monday | Orecchiette with Leek and Pea Shoots
Persephone's Kitchen 