Poseidon is somewhat of a world traveler. After spending some time in Slovenia, he brought back with him a delightful way to incorporate turkey into a weekly menu. He first came across this dish at the restaurant Julija on Ljublijana’s Main Square. It’s a very typical and traditional Slovene dish, but with Italian notes (after all,… Read More Thursday Night Turkey, via Slovenia
When I first saw Sofia Coppola’s Lost in Translation, it took me somewhere I’d never been. Those beautiful shots, that dreamy music, the insomnia, discovery and wistful alienation not only transported me to Tokyo, but somehow soothed me as well. I think Bob and Charlotte might’ve shared a dish like this one night between pachinko… Read More At the Noodle Bar with Mr. Bob Harris
Celeriac is just starting to look great again. I found a fabulous bulb with all the lovely green stalks still on top. You’ll often find ones with no green on them later in the winter season. Don’t worry, they’re still great, you just won’t have the celery-like straws off the top for your Bloody Marys (genius!). But… Read More Lunch in Antibes | Celeriac Remoulade
On this sort of grayish day, I craved a bit of color. So I sliced up a tomato and an avocado to make a quick, spicy lunch for Hades and me. Not much to this one. In a small bowl, whisk together the juice from 1/2 a lime, 1 finely sliced green onion, 1/2 of… Read More Deconstructed Guac = Lunch
It shouldn’t surprise you that the woman that’s married to the Lord of the Underworld knows a lot about New Jersey. I don’t know what you’ve heard, but it’s a place with a lot of family, tradition and culture. And a place that loves its food: it’s a melting pot. One of those places is… Read More Comfort Food with a Newark Edge: Ironbound Estofado
Bread and butter. Strawberries and cream. Proenza and Schouler. Blomkvist and Salander. I’m not simply saying that some things go together, I’m saying that they complement each other, they amplify each other, and their sum is greater than their parts. Take, for example, eggplant and tomato. They grow together, they’re picked together, and most importantly, they create… Read More Perfect Pairings | Turbot in Aubergine Soup
It happens pretty much once a week. I love it. Hades loves it. Cherub can’t get enough of it. I love that it’s a versatile dish that takes on whatever flavor or season you throw at it. I often make it as a vegetarian dish, and we never really miss the meat on those nights. You can even skip cheese to make it vegan if you top it with a delicious and simple pangrattato. This summer’s versions have included carrot and coriander or the ubiquitous tomato and basil, as well as this week’s fancy-schmancy version: shrimp with sea beans.… Read More Risotto Night | Shrimp and Sea Beans
Persephone's Kitchen 