This is something I will be making repeatedly throughout the summer. Roasted red bell peppers and eggplant, finely chopped, along with copious amounts of garlic and a bit of olive oil and salt. I was quite astonished to find the depth of flavor in something that truly only had four ingredients. Roasting is certainly what… Read More Good on Everything | Ajvar
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
Every so often you run across a recipe that begs to be made just as is, such as Spanish maestro José Andrés’s recipe for gazpacho. Not a more perfect dish than this can be found to send summer off into its nine month hiatus. Celebrate all that we are losing before the clock strikes 5:05… Read More Farewell, Summer Garden | Gazpacho
Food trends come and go. And ideas, ingredients, or dishes that you might think aren’t exactly cool, always seem to have a way of coming back around. Being thrifty and using offal and off cuts is fashionable. It’s hip to garden again. The values of my Gran are suddenly in vogue. How charming! My friend… Read More An Ohio Casserole Classic | Johnny Marzetti
Although summer corn here in Ohio is some of the sweetest and loveliest I’ve ever eaten, I still can’t help but occasionally add to an already great thing. Gilding the already golden lily, if you will. This is an easy, flavorful recipe that I’ve made countless times this summer, because it seems to go with… Read More My Favorite Summer Corn | Maque Choux
The birth of this post comes from a piece of bony fish. I had a lovely piece of sea bass that would have made a gorgeous steak all seared off and pretty, ready for it’s close up. But darn it if I couldn’t pry loose some stubborn pin bones. Many people wouldn’t bother with such… Read More A Classic Revisited | Sea Bass Salad
I love salads for lunch. Not the dried iceberg-purple-cabbage-shredded-carrot kind. Salads with some personality: seasonal vegetables and a well paired salad dressing are the bare minimum of requirements. Today’s lunch was a take on an original recipe from Jamie Oliver. God love that man for all he’s doing to change the way people eat. Since we had… Read More Warm Local Salad for a Crisp Fall Day
Persephone's Kitchen 