I have a tendency to be effusive. I also wish, at times like this, that I wasn’t all those other times. Because sometimes, you end up with a garlic scape pesto and prawn pizza with an egg on top. And you haven’t ever made pizza before because you just thought, “well, I am kind of… Read More Words Fail Me | Garlic Scape Pesto and Prawn Pizza
I am currently hoarding the last of my Nora Mill Granary yellow speckled grits. These stone milled grits are honestly the best I’ve ever tasted. My favorite way to make them is with half stock and half Snowville whole milk; then stir in a few pureed greens, anything that’s seasonal, even lettuces are lovely. And… Read More A New Southern Favorite | Green Grits
It almost pains me to give up this recipe. Almost. But I think everyone should try hyper-local specialties: Texas style enchiladas with chili gravy; Taylor ham, egg and cheese; mirabelles. It’s a taste of place. It should be a bite that makes you say, “Yes, this is what it tastes like in San Antonio.” “This… Read More Roots | Tex-Mex Enchilada Gravy
Late the first night in Rome many years ago, Hades and I wandered. Blinking in the bright lights of the wedding cake, looking for a spot to grab dinner, tired from our long trip, still adjusting to the time change. We came across a tiny nameless spot, umbrellas still up outside, despite the late hour. … Read More Are you awake?* | Cacio e Pepe
You can’t find a fresh, ripe, beautiful red tomato here in Ohio in January. You just can’t. So how could you possibly make a bolognese in the depths of winter? Make a white bolognese. Skip the tomatoes altogether and make a very Italian specialty. In doing so, you will make my single most favorite thing… Read More Winter Kitchen | White Bolognese with Fresh Pasta
There are fireworks on New Year’s Eve for a reason. It’s a time for the best we’ve got. A dinner like this requires a lot of you. But oh my, is it worth it. And the one you make it for will think so, too. And I’m sure they’ll be grateful. I cooked a lot… Read More “Wow” | Crab, Leek and Ricotta Rollatini (with Truffles)
By this point in the Holiday Season, we may be reaching our fill of cocktails and nibbles. Here’s a light, fuss free, midweek meal, inspired by South Texas, that’s designed to give you a break between the Food Court, the office break room spread, and the eighth family feast this month. Just arrange the salad,… Read More Holiday Party Detox | Tomatillo Salad with Oak-Grilled Snapper
Persephone's Kitchen 