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
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
The quick and dirty version of a Saturday dinner: Because I made a veal stock today (with lovely bones from Bluescreek Farm Meats), it meant that there was quite a bit of tasty meat left on the bones after the stock was all said and done. It was dropped into the quick tomato sauce, that… Read More Extra Time on Saturday | Pasta and Focaccia
All summer long, as things have grown I’ve picked them. And put them in alcohol. Rhubarb, blueberries, apricots, cherries, peaches. Tonight I enjoyed a fabulous cherry mint julep. Simple, classic. And like the fastest pony at the Derby, always a winner. PK’s Cherry Mint Julep, Makes 1 2 sprigs fresh mint heaping t. powdered sugar… Read More Persephone’s Drinks Cabinet | Cherry Mint Julep
Although summer corn here in Ohio is some of the sweetest and loveliest I’ve ever eaten, I still can’t help but occasionally add to an already great thing. Gilding the already golden lily, if you will. This is an easy, flavorful recipe that I’ve made countless times this summer, because it seems to go with… Read More My Favorite Summer Corn | Maque Choux
It’s a short season. They’re only really available at the tail end of August. And I can see why people are obsessed. Festivals and cooking competitions span New Mexico and beyond as fans of Hatch’s heat put them in everything from quesadillas to key lime pie. Hatch chiles are meaty, flavorful green chiles with a… Read More A Nomad’s Meal | Kicked Up Hatch Chili
Persephone's Kitchen 