Sometimes dinner is completely off the grid. Tonight’s rabbit was an example of that. Not purchased at a store or farmer’s market, simply gifted to me from generous friends who have local farmer friends. The dinners, over two nights, could not have embodied the essence of local more than that. For the squeamish, let… Read More Local Foods Week | Rabbit
Local pumpkins are now prolific at farmer’s markets and my Whole Foods. They are tasty, vitamin-packed treasures that are as versatile as you care to make them. Add in some of the last of my backyard chilies and yellow cherry tomatoes, and you’ve got a dish that’s downright good for you. Tonight I yearned for… Read More Local Foods Week | Curried Pumpkin
I’m excited! It’s Local Foods Week again. Coordinated by the wonderful Local Matters, the week is designed to heighten awareness about the benefits of eating local foods (it tastes better! it has more nutrients! it’s benefits small businesses!). All week long there are fun events and activities for the whole family. To encourage participation in… Read More Hooray! It’s Local Foods Week!
My friends and I have been kind of fawning over Sean Brock, chef and owner of Husk and McCrady’s in Charleston, South Carolina. Add to that that he was a James Beard Award winner in 2010. And Bon Appetit named Husk best new restaurant this year. Sean lives and breathes local. And he’s just so… Read More Lowcountry Crush | Shrimp and Okra Pilau
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
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
Persephone's Kitchen 