Entrees
Instant-Pot Japanese Chicken Curry (チキンカレー)
Sardine Doenjang Jjigae (정어리 된장찌개)
Jellyfish Salad (해파리냉채)
Instant Pot Korean Ribs (돼지 갈비)
Spiced Pulled Pork-Stuffed Squash
Cactus Salad (Ensalada de Nopales)
Instant Pot Beef Barbacoa
Shishamo Collard Wraps (シシャモのコラード巻き)
Braised Sumac Chicken Thighs with Carrot Top Tahini Yogurt Sauce
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.
