Turbot has become my new favorite fish. At first blush, it’s light, mild, and delicate. But a heartbeat later you realize its meaty, dense, and packed with beautiful flavor. Pair it with this seasonal and politely assertive sauce and you’ll really get your loved one’s attention on a cold December night. Most importantly, the ingredients… Read More Early Winter Heaven | Turbot with Chanterelles and Melted Parsnips
Food trends come and go. And ideas, ingredients, or dishes that you might think aren’t exactly cool, always seem to have a way of coming back around. Being thrifty and using offal and off cuts is fashionable. It’s hip to garden again. The values of my Gran are suddenly in vogue. How charming! My friend… Read More An Ohio Casserole Classic | Johnny Marzetti
I’m always honored and humbled to cook food with such proud, venerable, even ancient roots. Korean food is no exception. Thousands of years of refinement has led to a breathtaking marriage of flavors. This dish is a perfect example. The sweet of the mirin joins the depth of the soy and the earthiness of the… Read More Korean Short Ribs | Galbi Jijm
I have been craving pâté for a couple of weeks. This coming from the girl who couldn’t stand liver growing up. But as times change, so do ingredients. With such widespread availability from so many great producers, its a great time to revisit some of the things you thought you didn’t like. You might be… Read More Earthy Elegance | Porcini Mushroom and Chicken Liver Pâté
We do a lot of Asian cooking here in Persephone’s Kitchen. I’ve said before that I regularly whip up some version of a stir-fry noodle dish once a week. I love them because they’re so fast and so delicious. But I think I found a new secret weapon to really improving the flavor of my… Read More Two Minute Solution to Elevating Your Game | Dashi
When the snow is swirling outside and you feel like spending a bit of time in a warm kitchen stirring leisurely, risotto is your answer. I have a deep love for risottos. It is an endlessly versatile dish, perfectly at home in any season. A stock, some aromatics, and a bit of rice transforms into… Read More Winter Kitchen | Roasted Chestnut Risotto with Mushrooms
How do you make this soup? Well, first you take a leek… What can I say? It’s a favorite around here. Let me know if you want the recipe for this week’s lunch.