I am not a snob when it comes to where I’ll shop for ingredients. I am very happy to pick up whatever looks good where ever I go. I was at Meijer recently (which is a mid-western version of Wal-Mart) to pick up some Kinder for Cherub. And batteries, for all the toys she got… Read More Explorer | Long Beans
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
I didn’t plan on having a craving for cinnamon rolls this morning. If I knew it would have been coming on, I might have got a yeast dough together last night to be ready to bake this morning. But it just happened as I was coming down the stairs thinking about scrambled eggs and bacon… Read More Craving | Fastest Cinnamon Rolls
What’s New Year’s Eve without a sparkly cocktail? Although I know folks are firmly on either side of the fence about them. ‘Tis the season, I say. Just about everyone loves a little (or perhaps a lot, God love ’em) bubbly this time of year. Give your glasses of sparkling wine, Cava, Prosecco, Asti, Crémant,… Read More Persephone’s Drinks Cabinet | Stone Fruit Sparkler
May all your Christmas wishes come true. Linens from great grandma, dishes from an aunt and uncle, glassware from mother-in-law, antique ornaments from Grandmother, antique ball jars from a Twitter friend, food from our kitchen. (Plus cute clementine place card holders for whimsy.) I love a meaningful table. Playlist included I’ll Be Home for Christmas,… Read More Merry Christmas
We’ve been making these in my family as long as I can remember. Even when Momma’s old cookie cutter was almost broken in half, we – but perhaps more kindly she – still managed to turn out dozens upon dozens of these intricate, almond-y cookies. Fast forward to the age of the internet and a… Read More A Christmas Tradition | Santa Cookies
In the Abode of the Dead they are known exclusively as moules, and, when served, Hades will eat them in breathtaking quantities. They are mussels — tiny, meaty, sweet little jewels that are revered like no other ingredient in these parts. I must admit, they are strangely beautiful. Their black and pearly shells contrast with… Read More The Beautiful Bivalve | Mussels with Chorizo and Broken Fideo
Persephone's Kitchen 