It’s a classic. Make it extra sexy by using local eggs and Ohio-grazed buffalo. Saute a Roma tomato from Wishwell Farm, and add slice of ten grain toast from Daily Bread slathered with fresh made butter from Snowville. Girl, please. Seared Vista Grand Ranch Buffalo Tenderloin with Manchester Hill Farm Eggs Preheat the over to 400˚. Season… Read More Steak & Eggs
I can’t tell you how much I love short ribs. They’re cheap, they’re easy to prepare, and with a little forward planning, they’ll give you more flavor than cuts that are five times the price. Unfortunately, they’re also terribly underutilized in the home kitchen. Even if you aren’t that comfy in the kitchen, they are… Read More Dinner, Day Three: Braised Short Ribs from Flying J Farm
I couldn’t help myself. In light of Saturday’s article in the WSJ, saying bacon is singing its swan song, I defiantly made a tasty fall salad with bacon ends from Curly Tail Farm. I can’t help it if it goes so well with fall apples from Gillogly Orchards and sharp cheddar from Ohio Farm Direct and a… Read More Weekday Apple Salad
Cherub likes a good breakfast. This morning, since it’s gotten a little chilly, I served her some hot cereal. I couldn’t find local oatmeal, so rolled spelt, from Stutzman Farm made an even exchange. You can find Stutzman products at the Greener Grocer. It cooks pretty much like oatmeal, two parts liquid (milk, local apple cider, water, etc.) to… Read More Apple-licious Breakfast
Indian food is something I’ve developed a taste for. To the point that I crave it regularly. I didn’t always. I didn’t understand it; it was a little too exotic. Now? Let’s be honest here: I love it. It has become a point of pride that I’ve tried to learn what I can about… Read More Brick Lane, Meet Persephone: A Seasonal, Weeknight Curry
It shouldn’t surprise you that the woman that’s married to the Lord of the Underworld knows a lot about New Jersey. I don’t know what you’ve heard, but it’s a place with a lot of family, tradition and culture. And a place that loves its food: it’s a melting pot. One of those places is… Read More Comfort Food with a Newark Edge: Ironbound Estofado
Bread and butter. Strawberries and cream. Proenza and Schouler. Blomkvist and Salander. I’m not simply saying that some things go together, I’m saying that they complement each other, they amplify each other, and their sum is greater than their parts. Take, for example, eggplant and tomato. They grow together, they’re picked together, and most importantly, they create… Read More Perfect Pairings | Turbot in Aubergine Soup
Persephone's Kitchen 