I returned home after a lengthy trip to Texas to find spring had sprung: the daffodils were spent and the ferns unfurling. Nestled amongst said ferns on the shady side of the porch were dandelions, just emerged, with slender leaves and nary a flower in sight. Which of course meant they are at their peak… Read More Risotto of the Week | Spring Broad Bean and Foraged Dandelion
We all get stuck in a weeknight routine, I know. I’ve heard the complaints — “I don’t know what to make and I don’t have the time to make it anyway.” Maybe all you need is to take something familiar and give it a little tweak. Enter pork jowls. In Italian it’s guanciale, and it’s… Read More Weeknight Wow | Pork Jowl Pasta with Monkfish
I made a whole mess of black-eyed peas and had plenty of leftovers. And to me, black eyed peas are already so creamy, that they almost just beg to be made into a hummus. With only four ingredients, aside from the aforementioned peas and saltpepperoliveoil, it’s a snap to fix. And I have to say,… Read More Southern Twist | Black-eyed Pea Hummus
In Georgian cooking, Khmeli Suneli is a spice mix that can be used as a dry rub or as an enhancement to soups and stews. It is essentially a curry, since it’s just a mix of spices. You can choose to use all dried ingredients, or include some fresh, if you have it or it’s… Read More Mix This | Georgian ‘Curry’ Mix
Growing up, this was just about the only way I would eat my greens. I am more adventurous now, but I still love some good smothered greens. This is an ultra-simple recipe, one my Grandma made frequently, making a quick gravy out of (usually) some rendered bacon fat, a little flour and some onions. It… Read More Why You Always Buy Beets with the Greens | Duck Fat Beet Greens
Beets make me happy. I know. But I love their color and their dense, earthy flavor, greatly enhanced by slow roasting them whole for what almost feels like too long. I make sure to buy them whole, with their greens attached. Because beet greens are delicious. I’ll show you an old family recipe for that… Read More Why You Always Buy Beets with the Greens | Beetroot and Blood Orange Salad
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
Persephone's Kitchen 