Sitemap - 2020 - Adapted From
Curry rice, and food as ongoing cultural exchange.
Tater tot poutine, and the comforts we take for granted.
Turmeric chickpea stew, and the origins of spices.
Tapioca, potatoes, peanuts, and the dishes we cook by feel.
Roast chicken, and the things we make over and over again.
Carrot cake, and embracing the imperfect adaptation.
Farro soup, and making the most of what we have.
Tomato confit, and preservation as eulogy.
Eggplant adobo, and the aspiration towards simplicity.
Kofta curry, and cooking as homage.
Saffron salmon, dill rice, and showcasing an ingredient.
Stuffed peppers, and seeing the familiar as strange.
Picadillo, and a dish as evidence of history.
Mapo tofu, and tasting your way home.
Cold rice noodles, and why naming matters.