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
When the snow is swirling outside and you feel like spending a bit of time in a warm kitchen stirring leisurely, risotto is your answer. I have a deep love for risottos. It is an endlessly versatile dish, perfectly at home in any season. A stock, some aromatics, and a bit of rice transforms into… Read More Winter Kitchen | Roasted Chestnut Risotto with Mushrooms
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
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)
It’s snowy and cold here in Ohio. Perfect Christmas weather. But don’t let that weather preclude you from making something deliciously local and in season. At the Greener Grocer in North Market, you can pick up the three or four ingredients you need for this simple, luscious dessert. In fact, it makes a fantastic Christmas… Read More Locavore Dessert | Caramelized Apple Cranachan
Persephone's Kitchen 