Every so often you run across a recipe that begs to be made just as is, such as Spanish maestro José Andrés’s recipe for gazpacho. Not a more perfect dish than this can be found to send summer off into its nine month hiatus. Celebrate all that we are losing before the clock strikes 5:05… Read More Farewell, Summer Garden | Gazpacho
I adore the big pots of mesclun that have been moved to the shadier spots in my backyard now summer is in full swing. A few snips and I have the base for a fabulous summer lunch. There’s no real dressing to make, just assembling a couple of ingredients, including a few slices of Serrano… Read More Summer Salad | Pickled Cherries and Serrano Ham
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’s early Spring, and there is an abundance of all sorts of young herbs, lettuces, and edible flowers. They are tender, beautiful and delicious. This is clearly the beginning of salad season. Just pick, tear, and drizzle with the best possible olive oil. Tonight I used dill, mint, picked thyme, parsley, baby lettuces and, as… Read More Backyard Foraging | Violet Salad with Goat Cheese in Phyllo
This is one of those things I just wasn’t sure how it would all work. Oranges and olives? My goodness, yes. I will always be impressed that onions, cumin and chili powder lend a North African vibe to this orange salad, but combine the same three flavors with pinto beans and you’ve got yourself the… Read More Moroccan Mystique | Orange and Olive Salad
The birth of this post comes from a piece of bony fish. I had a lovely piece of sea bass that would have made a gorgeous steak all seared off and pretty, ready for it’s close up. But darn it if I couldn’t pry loose some stubborn pin bones. Many people wouldn’t bother with such… Read More A Classic Revisited | Sea Bass Salad
It’s a marvelous, make ahead kind of a lunch. Poach a bit of salmon the night before, bring along a slice of leftover pint bread, a tiny cup of homemade crème fraîche and add a few thin slices of onion, some fresh dill if you have it, a caper or two if you want. It… Read More Irish Cooking | Poached Salmon on Brown Bread
Persephone's Kitchen 