Sides
Red Wine-Braised Chestnuts
Pink Dongchimi (분홍색 동치미)
Soy and Butter-Fried Matsutake with Gingko Nuts, Yuzu and Cured Egg Yolk
Wild Mushrooms with Pancetta, Rosemary and Pine Nuts
Creamy Kabocha with Spiced Maple Pecans and Mascarpone
Braised Lotus Root (연근조림)
Grapefruit, Beet and Avocado Salad with Tarragon Vinaigrette
Gazpacho Andaluz
Shichimi Togarashi Kraut (七味唐辛子風味の漬物)
Welcome!
My name is Joëlle. I love being in the kitchen: creating, eating, teaching and sharing. I started Kindred Kitchen with a passionate desire to help more people experience food at its full potential: food as nourishment and healing, food as a doorway to discover the breadth of human diversity and ingenuity, and finally, food as an act of community and love.
The recipes and musings I present here document my playful exploration of taste, culture and nutrition, with plenty of curious vegetables, rogue chopsticks and bubbling mason jars.
