Our kitchen has been a melting pot of cuisines this past week. We have experimented with new recipes, some improvised traditional methods, and some back-to-basics ingredient making!
chap chae – a Korean noodle dish made with sweet potato starch noodles
fresh farmers market glazed ham with apples and baby potatoes
homemade leaf lard
weekend steel cut oatmeal
cuban black beans, coconut rice, braised pork chops with coconut fried plantains