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
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
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
I have an affinity for things that many other cooks find tedious. I happen to love the prep work of cooking. Give me a huge pile of carrots and onions to chop, a whole head of garlic to mince. I will happily fill prep bowls to overflowing, arranging all ingredients in order of use and… Read More The Organized Kitchen | Why (and How) I Make Stock
I love the Greener Grocer. You can find so many local things at the shop as well as the occasional rare treat from farther afield. The most recent delicacy was a quarter pound of Oregon black truffles, which will feature prominently in our Christmas Eve and Christmas day meals. But my favorite way to use… Read More Darkest Night of the Year | Truffled Root Vegetable Dauphinoise
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
Persephone's Kitchen 