This is one of those things I just wasn’t sure how it would all work. Oranges and olives? My goodness, yes. I will always be impressed that onions, cumin and chili powder lend a North African vibe to this orange salad, but combine the same three flavors with pinto beans and you’ve got yourself the… Read More Moroccan Mystique | Orange and Olive Salad
When I made these recently, I couldn’t help myself from nibbling on them once they had cooked most of the way: quickly snatching one at a time with asbestos fingertips from the top of the pot and popping it in my mouth, or Cherub’s, if she happened to wander through the kitchen. They are… Read More The Versatile Bean | Chickpeas
The birth of this post comes from a piece of bony fish. I had a lovely piece of sea bass that would have made a gorgeous steak all seared off and pretty, ready for it’s close up. But darn it if I couldn’t pry loose some stubborn pin bones. Many people wouldn’t bother with such… Read More A Classic Revisited | Sea Bass Salad
I have been craving pâté for a couple of weeks. This coming from the girl who couldn’t stand liver growing up. But as times change, so do ingredients. With such widespread availability from so many great producers, its a great time to revisit some of the things you thought you didn’t like. You might be… Read More Earthy Elegance | Porcini Mushroom and Chicken Liver Pâté
This is as close to elegant as a bowl of chili can get – it’s more appropriate for date night than for game night. The lamb mellows beautifully after some time on the stove, the texture is velvety and tender, and the flavor is at once comforting and surprising. This recipe makes use of some… Read More Persephone’s Cocina | Lamb Chili
In San Antonio, tamales are an important tradition around major holidays leading to long lines at some of San Antonio’s favorite spots like Delicious Tamales and Ruben’s. I had always considered them something that might be too much work on my part, but as it turns out, they’re really not as much as I thought… Read More Persephone’s Cocina | Tamales
A Saturday shopping trip to my favorite little Mexican grocery store turned up tortillas that rival many I’ve had in Texas, dried corn husks, great cheeses including cotija and Oaxaca, bulk beans, and avocados. I’ve been kind of obsessed with avocados since reading this fantastic short article in Eating Well (helpfully compiled in Best Food… Read More Three Ingredient Garnish | Avocado Lime Crema
Persephone's Kitchen 