Food trends come and go. And ideas, ingredients, or dishes that you might think aren’t exactly cool, always seem to have a way of coming back around. Being thrifty and using offal and off cuts is fashionable. It’s hip to garden again. The values of my Gran are suddenly in vogue. How charming! My friend… Read More An Ohio Casserole Classic | Johnny Marzetti
This is a Saturday meal. Not because it’s hard. (It’s not.) Not because it takes a long time. (It could.) But because if you head to a farmer’s market Saturday morning, or happen to run across some really fabulous tomatoes while you’re doing your weekly grocery shopping, this is what you should make. This time,… Read More Summer Produce | Short Ribs Braised in Tomato
Whole Foods recently ran a contest for kid-friendly cherry recipes and honestly I can’t think of a better time for them to have done this. This house has been overrun with cherries. And Cherub’s always wanting to help in the kitchen. Here’s a no-cook cherry salsa that we came up with together, that uses seasonal… Read More Cherub in the Kitchen | Cherry Salsa
While I was in Germany and France last month, just about everywhere I went, sandwich boards proclaimed in German or French “Lust auf Spargel?” “Fin de l’Asperge!” And it seemed every bistro and restaurant had specials celebrating the edible spring perennial. And truly, it is best savored when it is fresh and local. I enjoyed… Read More Spargel Pasta | Asparagus in Cream Sauce
I’ve been in an Italian mood lately. One of the things that’s been encouraging this is a cookbook I hadn’t pulled down in a while: Flavors of Tuscany, by Nancy Harmon Jenkins. There is a real difference in Italian cooking and Italian-American cooking. There is an ease to these Italian recipes: many can be served… Read More Tomato Bread Soup
It’s a classic. Make it extra sexy by using local eggs and Ohio-grazed buffalo. Saute a Roma tomato from Wishwell Farm, and add slice of ten grain toast from Daily Bread slathered with fresh made butter from Snowville. Girl, please. Seared Vista Grand Ranch Buffalo Tenderloin with Manchester Hill Farm Eggs Preheat the over to 400˚. Season… Read More Steak & Eggs
Persephone's Kitchen 