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
It’s been so rainy today that everything in sight is a variation of green: the yet-to-be-mowed grass. The budding trees. The trembling stalks supporting the heavy heads of daffodils. My dinner of orecchiette bathed in butter, chartreuse leeks, backyard mint and verdant parsley. Tiny pasta ears cradle pale green edamame, the whole bowl crowned with… Read More Meatless Monday | Orecchiette with Leek and Pea Shoots
Spring has forsaken us for a moment here in Ohio. The 40’s are not really doing it for me. Yes, I remember it’s still February. But I long for barefoot weather. I crave a muddy, just-pulled summer carrot and the sight of my coriander having, once again, gone to seed before I can get a… Read More Warmth | Carrot and Corriander Risotto
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
Sunday I (well, mostly Cherub) gathered some locally-grown pumpkins and squashes at a nearby u-pick farm. Since nearly everyone has a gourd or two lying around this time of year, I thought I’d give you some ideas about how you might use them. One minute they’re seasonal decorations on your front porch and the next you’re serving them to… Read More Party Snack: Posh Squash
Persephone's Kitchen 