I figured it’d be best to set some ground rules for the next week of cooking, eating and imbibing. I’ve looked up the definition of local food, and have been presented with a number of conflicting definitions. But this week’s theme from Local Matters is OH So Good. And many people are comfortable saying anything within… Read More Rules of the Game
After dropping off cherub at preschool, I spent a couple of hours this morning helping out at the Local Matters office in preparation for Local Foods week. It’s a beehive of activity, which is a wonderful thing to see. I spent the morning bundling thousands of pledge cards for the Eat Local Challenge. I’ve filled mine… Read More Preparations for Columbus Local Foods Week
It shouldn’t surprise you that the woman that’s married to the Lord of the Underworld knows a lot about New Jersey. I don’t know what you’ve heard, but it’s a place with a lot of family, tradition and culture. And a place that loves its food: it’s a melting pot. One of those places is… Read More Comfort Food with a Newark Edge: Ironbound Estofado
There’s a great video at Slow Food, even if it’s a bit long, it’s worth seeing. Terra Madre is the biennial conference coming up in Torino in October. Ten people from Central Ohio will be joining 8,000 fisherman, farmers, cooks, and academics from all over the world to share knowledge and skills. The Slow Food movement works… Read More Slow Food People
Bread and butter. Strawberries and cream. Proenza and Schouler. Blomkvist and Salander. I’m not simply saying that some things go together, I’m saying that they complement each other, they amplify each other, and their sum is greater than their parts. Take, for example, eggplant and tomato. They grow together, they’re picked together, and most importantly, they create… Read More Perfect Pairings | Turbot in Aubergine Soup
I knew it was game day, I just didn’t make the traditional food for it. This is a novel spread for fall football entertaining because (well, it features lamb, but also!) each of these can be served either hot or room temperature. If it’s not your thing, give these dishes a try on a fall weekend when your favorite team has a bye.
First, tagine of lamb (we used lovely little lamb chops).… Read More Gameday in the Underworld | Lamb Tagine
Didn’t they always serve roast lamb on Sundays back in the Mad Men era? This Greek-inspired lamb shoulder with an olive sauce is worth all the trouble and forward planning you might have to do. Hades and I had a hankering for some lamb after the Greek Festival last weekend. Maybe with some olives. And… Read More Greek, Only Not | Roasted Lamb Shoulder with Olives
Persephone's Kitchen 