Desserts
Traditional Mooncakes (传统广式月饼)
Drunken Peaches with Tarragon and Ginger (Melocotones en Albariño)
Strawberry Daifuku (いちご大福) with Instant Pot Red Bean Paste (餡子)
Cardamom Coconut Dessert Soup
Tang Yuan (汤圆)
Jian Dui — Sesame Balls (煎堆)
Daifuku (大福) with Instant Pot Red Bean Paste (餡子)
Earl Grey Dark Chocolate Ganache Squares
Mashed Japanese Sweet Potato with an Umami Twist (さつま芋マッシュ)
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.
