This Weekend Open Thread is Really Into Cauliflower Buffalo Wings
So delicious. (more…)
We Try It: Veggetti
Spiral cut vegetables aren’t REALLY a substitute for pasta, but they’re still tasty. (more…)
Soup of the Day: Root Veggies and Ginger
I love nice warming ginger foods on cold nights, don’t you?
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5 Recipes I Totally Need to Make: Cold Weather Edition
Maybe you’re one of those people blessed with air conditioning, but I spent all summer sweating it…
Focaccia is about the only bread I have patience for. This is a personal failing, I am sure, and maybe with years of work and effort, I will work my way to making all sorts of bread regularly and with vigor. I have written about focaccia on here before, but this one comes with a lot more toppings.
Read more at Persephone Magazine
This is not a recipe for salsa exactly, but it is a recipe for something that you can eat with corn chips and enjoy. It is tomato-based, like salsa, but it includes almost everything ever, up to and including the kitchen sink. So I’m going to call it a “salad” or a “dip,” but whatever name it has, it would smell as sweet and taste as good as a healthy snack.
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From the article:
When it’s cold out, warm food that’s warm in both temperature and spiciness is the best there is. The double-whammy of warmth makes it the most bang-for-your-buck dining option. And with the inviting smell of the coconut and curry and the cheerful color of the veggies, this dish is just right for January. And February. And March. And most of the year.
Read more at Persephone Magazine.
Source: persephonemagazine.com
From the article:
Gravy is one of those foodstuffs that you either loooooove or hate. Some people (read: me) like it on everything, and not just for Thanksgiving. I’ve been known to eat it like soup. Sensible!
This first recipe hit me in all the right places the 14 years I spent as a vegetarian. It has great umami flavor that goes well with everything from your basic potato to a grainmeat dinner. It’s vegan, too. The second is my go-to tactic for my bloodmouth days; now that I’m eating meat again, I want to pay the proper respects by using every part.
Read more at Persephone Magazine.
Source: persephonemagazine.com
From the article:
I spend maybe a little more time than the average person perusing cookery blogs, trawling for recipes I can adapt or cook plain for my family. I'm big on flavor, and we don't eat meat (except fish), so sometimes it's hard to find seasonally-appropriate recipes that fit our taste. So I was particularly delighted when I stumbled across this one that needed only a few modifications, from Yummy Supper. I'm revising the recipe for how I made it, since the tangerines I intended to cook with went horrifically bad very fast before I could use them.
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Source: persephonemagazine.com
Before I get into this, if you have issues with food, this post may bring some stuff up. Just keep that in mind, and proceed however you like.
OK and we’re back. Let’s just ignore the fact that that is a seriously fucked up comment to say to anyone, especially a stranger whose history with eating is not something you’re privy to. And let’s just ignore the fact that it is kind of a rude thing to say in the best of circumstances. Let’s just focus on how not true it is.
I love food. Food is really great! If I go a long time without eating food, I get miserable, grouchy, and extremely angry at the whole world. I could write odes to pasta, and avocado on fresh, warm toast with a little salt and pepper. If I had any talent whatsoever when it comes to music, whelp, I’d write an epic ballad about the joys of tomatoes in all of their forms. Food is just fantastic.
People don’t eat certain foods for a lot of reasons: allergies, taste preferences, culture, etc. Loving food is not about what you choose to eat, but the spirit with which you choose to eat it. Is food something you do to get through the day, or is it an adventure and a pleasure? If it is an experience worth noting on its own, then it doesn’t matter if you never eat snap peas or if you’re happy chowing down on fluorescent yellow “nachos.”
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From the article:
Did you know that there are some people who put chili on noodles? Well, there are and the whole thing even has a name: Cincinnati style chili. I like it, but I don’t care for how thin Cincinnati style chili often is. So instead, I use this nice thick chili that’s pretty great by itself, but is just great on noodles. And y’all can duke it out Skyline versus Gold Star in the comments.
Read more at Persephone Magazine.
Source: persephonemagazine.com
From the article:
And when you've got guests coming over with special needs — allergies, celiac disease, vegetarianism, religious considerations, etc. — it can add an extra layer of stress. I'm not an expert in religious diets, allergies or gluten-free cooking, but I can take you by the hand and guide you through vegetarianism, so that the day can go as smoothly as possible. I promise, it's not hard. Many of these tips probably apply across the board, however.
Read more at Persephone Magazine.
Source: persephonemagazine.com
From the article:
It's November, Persephoneers! Chances are you're writing a 50,000 word novel in 30 days, remember, remembering the 5th, and if you're in the U.S., you're possibly starting to think about that up and coming feast we like to celebrate toward the end of the month: Thanksgiving. This is the first of a 4-part series on how to cook traditional Thanksgiving dishes for non-omnivorous lifestyles.
First up in our series are the vegetarians. Omnivores tend to cringe when I talk about vegetarian Thanksgiving, because to them we're missing the whole point of the Thanksgiving feast: the big, dead bird in the middle of the table.
Read more at Persephone Magazine.
Source: persephonemagazine.com