Birthdays call for cakes. Half birthdays, pudding. Cherub celebrated her four and half years in this world just this past Friday. We had pudding as a special I-turned-four-and-a-half dessert. Homemade chocolate pudding is no harder than a box mix, honestly. Just just need a few ingredients. Like anything else. But these few ingredients can make… Read More Because You’re Only 4 1/2 Once | Chocolate Pudding
Sometimes dinner is completely off the grid. Tonight’s rabbit was an example of that. Not purchased at a store or farmer’s market, simply gifted to me from generous friends who have local farmer friends. The dinners, over two nights, could not have embodied the essence of local more than that. For the squeamish, let… Read More Local Foods Week | Rabbit
This is PK’s contribution to Breakfast at Wimbledon. The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis. It’s a very simple version of a late-June favorite, but with some lovely refinements. Just drown the berries in Pimm’s, a handful… Read More Strawberry Week | Strawberries in Pimm’s with Basil Cream
Playing in the backyard with Cherub this afternoon, I couldn’t help but admire the rhubarb plant that’s seriously taken off. I’ve watched it daily from my kitchen window, but from that vantage point, I had no idea just how much was ready for harvesting. Cherub and I picked four large stalks (for a total of… Read More Persephone’s Drinks Cabinet | The Rhubarb Middleton
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
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
It’s a marvelous, make ahead kind of a lunch. Poach a bit of salmon the night before, bring along a slice of leftover pint bread, a tiny cup of homemade crème fraîche and add a few thin slices of onion, some fresh dill if you have it, a caper or two if you want. It… Read More Irish Cooking | Poached Salmon on Brown Bread
Persephone's Kitchen 