Sunday Dinner: Lasagna, Meatballs, Sausage and “Gravy”
For those of you who have been following the goings on in Persephone’s Kitchen, you’ll know most important things to me are techniques, tradition and family. I’m determined not to lose the family...
View ArticleSpargel Pasta | Asparagus in Cream Sauce
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...
View ArticleFriday Night Grill | Copper River Salmon
I think this stuff is fantastic. Only available from mid-May to mid-June, this fish tastes nothing like a farm-raised salmon. This is a fish that’s done some work swimming. Tonight, Hades seasoned it...
View ArticleCherub in the Kitchen | Cherry Salsa
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...
View ArticleSummer Produce | Short Ribs Braised in Tomato
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...
View ArticleSimplicity from the Farmers’ Market | On the Grill
Honestly in the summer I can’t be bothered with much. Dinner of a meat and a veg. Perhaps a second veg. If it doesn’t require cooking. And if Cherub loves it. Only then. So if you’re like me and...
View ArticleExtra Time on Saturday | Pasta and Focaccia
The quick and dirty version of a Saturday dinner: Because I made a veal stock today (with lovely bones from Bluescreek Farm Meats), it meant that there was quite a bit of tasty meat left on the bones...
View ArticleFarewell, Summer Garden | Gazpacho
Every so often you run across a recipe that begs to be made just as is, such as Spanish maestro José Andrés’s recipe for gazpacho. Not a more perfect dish than this can be found to send summer off...
View ArticleFinal Harvest | Corn Milk Soup
It’s simply the best of the last of the garden. Eight ears of the last of the sweet corn. Cobs scraped completely clean, releasing all that sweet corn “milk.” I think it’s what makes this soup...
View ArticleDespite the Heat | Tortilla Soup
Eating soup when it’s hot out can strike people as odd. But think French-inspired Pho in steamy Vietnam, or British-influenced Mulligatawny in India. There’s a point to eating something hot and spicy...
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