Recipes
Instant-Pot Stewed Pork with Porcini, Juniper and Marjoram
Sea Asparagus Goma-ae (の胡麻和え)
Morel Chawanmushi with Butter Fried Sage (アミガサタケの茶碗蒸し)
Strawberry Daifuku (いちご大福) with Instant Pot Red Bean Paste (餡子)
Burrata Salad with Pickled Sea Asparagus
Taro Vichyssoise with Lovage Miso Purée
Cardamom Coconut Dessert Soup
Lemon Poppy Seed Salad Kraut and Thoughts for the Coming Year
Mizuna Salad with Berries and Petals
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.
