Dim Sum Go Go, East Broadway and Bowery

Chicken with friend garlic shoots, beef with preserved orange, chinese chives with celery and candied walnuts

Pasta with sardine, raisins, pine nuts, fennel

Couscous with raisins, squash, onions, almonds, cumin

Chicken tagine with preserved lemons, green olives, black cardomom

Piggery three ways for the grill at Yakiniku in the East Village -  Ton Toro (pig cheek), Berkshire, and belly.

Easter Sunday lunch. 

Fresh pasta with zucchini, lemon zest, lemon juice, parmesan, butter.

Raw brussels sprouts, lemon juice, olive oil, pecorino.

Garlic bread.

Chocolate pudding with cherry butterscotch.

The first zucchini seeds have sprouted on top of the fridge. They'll move out to wrap themselves over the deck once the frost risk is gone.

Spice cupboard explosion

Kimchi chigae

Stereoscopic views of Quoc's recent adventures with Kimchi and seafood.

The best tagine ever - served at the home of Mr. Abdellah in Tioute, a beautiful oasis town between the Anti Atlas and High Atlas mountains. Chicken with Moroccan preserved lemons. This was quite a dry tagine - not soupy at all, the chicken beautifully caramelised.

Steamed artichokes. Lemon juice, garlic, salt, pepper, lemon thyme, olive oil.

Crab cakes, mashed yuca, leeks

Methi Aloo with nan and a fried egg

St. Patrick's Day

Traditional Columbian-Korean St. Patrick's Day Feast.
Arepas with shrimp, fish, avocado, salsa. Rice cakes, yamaimo salad with radish sprouts and umeboshi plum.

fish cake with sweet chili sauce
dumplings with ponzu

indian edamame - fresh steamed green chana chick peas with rock salt

sous vide black cod in miso

watercress salad with pomegranate molasses duck and a poached egg

sous vide chicken breast with shitake, julienned leeks and butter

sauteed burdock rootwith mirin, soy, sake

simmered kimchi chigae, tofu, green onion, daikon, chard stalks

tofu cheese cake with berries