Pork belly has been my weakness lately. So lovely and meaty. And fatty. In the best kind of way. It’s also inexpensive and a cut that a lot of chefs love. Add it to your repertiore and you’ll find a hundred ways to make it. This meal is a completely fix-it-and-forget-it kind of dinner. Toss… Read More Posh yet Inexpensive | Pork Belly with Somen
Sometimes dinner is completely off the grid. Tonight’s rabbit was an example of that. Not purchased at a store or farmer’s market, simply gifted to me from generous friends who have local farmer friends. The dinners, over two nights, could not have embodied the essence of local more than that. For the squeamish, let… Read More Local Foods Week | Rabbit
Local pumpkins are now prolific at farmer’s markets and my Whole Foods. They are tasty, vitamin-packed treasures that are as versatile as you care to make them. Add in some of the last of my backyard chilies and yellow cherry tomatoes, and you’ve got a dish that’s downright good for you. Tonight I yearned for… Read More Local Foods Week | Curried Pumpkin
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
Honestly in the summer I can’t be bothered with much. Dinner of a meat and a veg. Perhaps a second veg. If it doesn’t require cooking. And if Cherub loves it. Only then. So if you’re like me and don’t feel up to much, stop by the farmers’ market in your town on Saturday morning… Read More Simplicity from the Farmers’ Market | On the Grill
A Saturday shopping trip to my favorite little Mexican grocery store turned up tortillas that rival many I’ve had in Texas, dried corn husks, great cheeses including cotija and Oaxaca, bulk beans, and avocados. I’ve been kind of obsessed with avocados since reading this fantastic short article in Eating Well (helpfully compiled in Best Food… Read More Three Ingredient Garnish | Avocado Lime Crema
It’s a marvelous, make ahead kind of a lunch. Poach a bit of salmon the night before, bring along a slice of leftover pint bread, a tiny cup of homemade crème fraîche and add a few thin slices of onion, some fresh dill if you have it, a caper or two if you want. It… Read More Irish Cooking | Poached Salmon on Brown Bread
Persephone's Kitchen 