Here's a great way to use left over turkey. Particularly if it was smoked. We used leftover turkey, cooked the potatoes in duck fat, and then needed a hen to finish off the clever name. Well, we found the perfect bird, it just wasn't a chicken. And this bird made our turkey sing. More on [...]
Land Acknowledgment for Great Lakes Cuisine.
If you are following along on our culinary journey through South Korea, part 1 on Jeoju is here and part 2 on Mihwangsa Temple is here. This post is filled with far more visual imagery than our traditional posts, which is appropriate for our subject. Onward we go to the dizzying, dazzling, dream of Seoul, [...]
This weekend was a festival of all things Allium Trococcum. A member of the allium family with onion, garlic, leek, you may know it by a different name such as wild leek, wild onion, wood leek, and ramps depending on your locality. We have always known them as "Ramps", but they are more accurately called [...]
A multi-part series exploring definitions of culture and cuisine, for inspiration from the new and respect for the old.