Sometimes I need a bit of liquid en[courage]ment to get moving in the blog posting realm again. Enter the cocktail. I whipped up something with the few bits and bobs that we have ’round the house. I know, I have prickly pears in my house. In January. Hush. Because of this cocktail, I’ve been inspired… Read More Persephone’s Drinks Cabinet | Prickly Pear Rum Punch
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
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
I love pressing a small gift into the hands of a host when I visit. And you know me, I like it even more if it’s a quick little homemade something. This cranberry clementine chutney takes just a few minutes of care and stirring and is quintessentially wintery. It is fantastic with cheese, delicious with… Read More Homemade Hostess Gift | 20-Minute Cranberry Clementine Chutney
Tonight’s dinner wasn’t really planned, per se. And lately I’ve been trying to formulate a way to express just how meals come together at our house. Because I think it’s kind of important. Cooking is a part of almost all that I do. But not in an intrusive, takes-up-all-my-time kind of thing. It’s easy. I… Read More Diary of a Dinner | Anglian Soup
Turbot has become my new favorite fish. At first blush, it’s light, mild, and delicate. But a heartbeat later you realize its meaty, dense, and packed with beautiful flavor. Pair it with this seasonal and politely assertive sauce and you’ll really get your loved one’s attention on a cold December night. Most importantly, the ingredients… Read More Early Winter Heaven | Turbot with Chanterelles and Melted Parsnips
Pie. Tart. Deliciousness in a dish. The recipe for this Any Season Fruit (or Vegetable) Tart (page 19) is from Gilt Taste. It’s a surprising base that can skew sweet or savory. But on first blush, you could only assume it would be sweet as the base is butter and sugar creamed together. It has… Read More Pie Season | Parsnip and Butternut Tart
Persephone's Kitchen 