Fusion Night at the Chez

16 July 2011

Grilled lamb rib chops, sweet potato fries dusted with cumin, coriander, turmeric, and cayenne, and collard greens sauteed with ginger, garlic, soy, sesame, and sriracha.

I love how cooking inevitably brings me back to the basics. All the gadgets and appliances are great, but just as satisfying is a meal made over an open fire and in an old, seasoned, wok.