I returned home after a lengthy trip to Texas to find spring had sprung: the daffodils were spent and the ferns unfurling. Nestled amongst said ferns on the shady side of the porch were dandelions, just emerged, with slender leaves and nary a flower in sight. Which of course meant they are at their peak… Read More Risotto of the Week | Spring Broad Bean and Foraged Dandelion
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
Spring has forsaken us for a moment here in Ohio. The 40’s are not really doing it for me. Yes, I remember it’s still February. But I long for barefoot weather. I crave a muddy, just-pulled summer carrot and the sight of my coriander having, once again, gone to seed before I can get a… Read More Warmth | Carrot and Corriander Risotto
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
So the Week of Gourd continues. They’re all over your grocery store, in season, inexpensive, but perhaps a bit of a mystery. One of the many varieties to check out is the pretty blue Hubbard squash. I’ve been told they can grow to enormous sizes, but mine was around three pounds (only?) and I used half for… Read More The Week of Gourd: Hubbard Squash Risotto
Persephone's Kitchen 