The beloved owners of Foodie Cart have a new culinary endeavor inside Mikey’s Late Night Slice in the Short North: an authentic takoyaki house. Savory little ball-shaped dumplings filled with goodies like octopus, Japanese pork sausage or cabbage, are made fresh when you walk up and order.
We’ve all been to the takeaway on a Friday or Saturday night in our blissful, hungry, after-the-pub or rock show moments. We’ve all hit the kebab stand or the middle eastern place in the middle of the night. As we stand cradling the foil wrapped object of our desire, cucumber sauce dripping down our chins,… Read More A Shared Experience | Falafel
This is one of those things I just wasn’t sure how it would all work. Oranges and olives? My goodness, yes. I will always be impressed that onions, cumin and chili powder lend a North African vibe to this orange salad, but combine the same three flavors with pinto beans and you’ve got yourself the… Read More Moroccan Mystique | Orange and Olive Salad
When I made these recently, I couldn’t help myself from nibbling on them once they had cooked most of the way: quickly snatching one at a time with asbestos fingertips from the top of the pot and popping it in my mouth, or Cherub’s, if she happened to wander through the kitchen. They are… Read More The Versatile Bean | Chickpeas
In San Antonio, tamales are an important tradition around major holidays leading to long lines at some of San Antonio’s favorite spots like Delicious Tamales and Ruben’s. I had always considered them something that might be too much work on my part, but as it turns out, they’re really not as much as I thought… Read More Persephone’s Cocina | Tamales
There’s something about Mexican food lately. I’m just loving the spices and the fats and the flavors and the family feel of the meals. This morning, since we had so many ingredients of Mexican origin in the fridge, I decided to do a take on huevos rancheros. It’s not really rancheros; it’s just a delicious… Read More Sunday Breakfast | Huevos, Persephone Style
I have been using chile paste in a lot of my cooking lately, because it’s just so flavorful. I make my own and use it in braises, sauces and marinades. (In chili. Duh.) It takes just a bit of time, and if you portion it out in ice cube trays and freeze it, you’ve got… Read More Quick Flavor Boost | Dried Chile Paste
Persephone's Kitchen 