Sometimes, the heavens align to make my cooking for the week a little easier. Enter the brisket. Such a great cut and so flexible. Sidenote: I’m in serious trouble if Zeus is reading this post, because in the country I was raised, brisket can be prepared one way only. Small exceptions are made one day… Read More Globetrotter | Braised Brisket
When the snow is swirling outside and you feel like spending a bit of time in a warm kitchen stirring leisurely, risotto is your answer. I have a deep love for risottos. It is an endlessly versatile dish, perfectly at home in any season. A stock, some aromatics, and a bit of rice transforms into… Read More Winter Kitchen | Roasted Chestnut Risotto with Mushrooms
I have an affinity for things that many other cooks find tedious. I happen to love the prep work of cooking. Give me a huge pile of carrots and onions to chop, a whole head of garlic to mince. I will happily fill prep bowls to overflowing, arranging all ingredients in order of use and… Read More The Organized Kitchen | Why (and How) I Make Stock
Persephone's Kitchen 