I was recently forwarded this Nigel Slater article that really drives home the importance of doing some big cooking on the weekend (such as this roast pork shoulder in the article) so that you have enough for several meals that require minimal prep for the rest of the week. I love cooking in this way. … Read More Best Topping for Tacos | Cactus with Prickly Pear Vinaigrette
It might strike you as esoteric, caramelized endive. But let me assure you that it is entirely devour-able, and not in the slightest way effete. And the New Year is a perfect time to delve into comforting vegetarian dishes. I just know you want to ease into your new-found resolve to eat more veggies, but… Read More Variations on a Theme | Caramelized Endive and Walnut Risotto
I didn’t plan on having a craving for cinnamon rolls this morning. If I knew it would have been coming on, I might have got a yeast dough together last night to be ready to bake this morning. But it just happened as I was coming down the stairs thinking about scrambled eggs and bacon… Read More Craving | Fastest Cinnamon Rolls
In the Abode of the Dead they are known exclusively as moules, and, when served, Hades will eat them in breathtaking quantities. They are mussels — tiny, meaty, sweet little jewels that are revered like no other ingredient in these parts. I must admit, they are strangely beautiful. Their black and pearly shells contrast with… Read More The Beautiful Bivalve | Mussels with Chorizo and Broken Fideo
It’s not the holidays without at least one cookie exchange. This year I wanted to make a traditional cookie (the ubiquitous crinkle) with just a slight kick. Enter Sichuan pepper: not related at all to black peppercorns or chili peppers, it’s used most commonly in Chinese and Japanese cooking. It is a most unusual spice,… Read More Cookie Exchange | Chocolate-Sichuan Pepper Crinkles
It’s a short season. They’re only really available at the tail end of August. And I can see why people are obsessed. Festivals and cooking competitions span New Mexico and beyond as fans of Hatch’s heat put them in everything from quesadillas to key lime pie. Hatch chiles are meaty, flavorful green chiles with a… Read More A Nomad’s Meal | Kicked Up Hatch Chili
I had a lovely summer vacation. Complete with my adorable parents (Zeus and Demeter) and my sweetest nephew visiting and plenty of fantastic time outdoors, with good food, sunshine and heat. The apex of all this fun was Slow Food Columbus‘s Shake the Hand that Feeds You out at Flying J Farm. Longtime readers of… Read More Summer’s Gone | Flying J Dinner
Persephone's Kitchen 