It might strike you as esoteric, caramelized endive. But let me assure you that it is entirely devour-able, and not in the slightest way effete. And the New Year is a perfect time to delve into comforting vegetarian dishes. I just know you want to ease into your new-found resolve to eat more veggies, but… Read More Variations on a Theme | Caramelized Endive and Walnut Risotto
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
Pie. Tart. Deliciousness in a dish. The recipe for this Any Season Fruit (or Vegetable) Tart (page 19) is from Gilt Taste. It’s a surprising base that can skew sweet or savory. But on first blush, you could only assume it would be sweet as the base is butter and sugar creamed together. It has… Read More Pie Season | Parsnip and Butternut Tart
Just because it’s a weeknight meal and it’s cold, and – let’s face it – you’re a little bit miserable, doesn’t mean that you have to compromise. We always hear the world is getting smaller. Things that we once thought were inaccessible, foreign and exotic, even five years ago, are now within easy reach of… Read More Cold Weather Curry | Masoor Dal with Root Vegetables
Sometimes, the heavens align to make my cooking for the week a little easier. Enter the brisket. Such a great cut and so flexible. Sidenote: I’m in serious trouble if Zeus is reading this post, because in the country I was raised, brisket can be prepared one way only. Small exceptions are made one day… Read More Globetrotter | Braised Brisket
We have a love for just about all things English in this house: Shaun and Ed, Brit rock, Liberty fabrics, English comedy (the original Office, please), Chelsea football, Stilton, the Queen, English gardens, and the concept of a “local.” Give me some grass-fed beef and I’ll give you a pie. I could have used some… Read More Pub Night: Steak Pie with Mushy Peas
Sunday dinner with the family is important to me. It’s a time when the extended family is invited (tonight it was Cronus and Rhea) and everyone partakes of a leisurely meal. It’s a great thing for Cherub, who is three: she gets to practice her table manners and eat something the whole family is enjoying. For Local… Read More Dinner, Day Two: Needmore Chicken
Persephone's Kitchen 