Entrees
Japanese Beef Curry
Cider-Braised Pork with Balsamic and Cranberries
Braised Pork and Century Egg Congee 皮蛋瘦肉粥
Grapefruit, Beet and Avocado Salad with Tarragon Vinaigrette
Seafood, Chard and Sesame Paella (Paella Marinera con Acelgas y Sésamo)
Instant-Pot Stewed Pork with Porcini, Juniper and Marjoram
Burrata Salad with Pickled Sea Asparagus
Mushroom and Sage Risotto (Risotto ai Funghi e Salvia)
Baked Sardines with Shio Koji-Pickled Fennel Salad
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.
