Traditionally fritto misto is a dish of fried seafood and vegetables. Last night, I lightened it up by leaving the vegetables uncooked for dipping into a luxurious sauce flavored with garlic and anchovies. Bagna càuda loosely translates as hot bath. Intensely flavored, it heightens the fresh crunch of vegetables that have gone for a quick… Read More Winter Kitchen | Fritto Misto, Crudités and Bagna Càuda
Every winter kitchen needs a good, sturdy soup. This zuppa, made with lacinato kale, pancetta and fennel, is amazingly versatile. The leftovers even result in perfect little hors d’oeuvres. Who knew? While this recipe contains the classic French base (i.e., carrot, onion, celery), the ingredients are cooked slightly differently than most other soups I make… Read More Winter Kitchen | Zuppa di Cavoli
I get it: the snow is falling, the wind is blowing, the streets are slippery. You can’t be bothered to leave the warmth of hearth and home. Well, here’s a dish that’s the perfect replacement for a phone call to the takeaway. It’s bursting with the beautiful, aromatic, authentic Thai flavors that will transform your… Read More Persephone’s Takeaway | Monkfish Tom Yum
It’s a dessert! Readers with a sweet tooth, rejoice! I have yet to put one up on PK, although they’re made around here occasionally. This one is dead simple. Mostly because it starts with leftover Indian-spiced Basmati. If you’ve been around the Kitchen much, you’ll remember how much I love curries. For the pudding, I… Read More Rose-scented Basmati Rice Pudding | Ohh, Lah Lah!
Cherub was at school this morning so I had time to peruse the aisles at New Asian Supermarket without worrying that she would try to “pet” a fish in the tanks or topple a display of gigantic bottles of Squid brand fish sauce. Good times. But as I was doing this, I was realizing just how important… Read More Spicy Skirt Steak with Far Eastern Flair
I love curries. Love, love, love. I love them even more now that I’m a bit more familiar with the cooking techniques and spices that are considered basic. Anjum Anand had an Indian Food Made Easy series on BBC that was really a great intro to the genre. You can find it on the Cooking Channel now,… Read More Curry for a Lady
Indian food is something I’ve developed a taste for. To the point that I crave it regularly. I didn’t always. I didn’t understand it; it was a little too exotic. Now? Let’s be honest here: I love it. It has become a point of pride that I’ve tried to learn what I can about… Read More Brick Lane, Meet Persephone: A Seasonal, Weeknight Curry
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