Cooking on the River continues
Kenji released episode two of Cooking on the River, his series following the food and music of a Colorado River rafting trip.
Kenji López-Alt is a Seattle-based cook, food writer and video creator who explains the science of home cooking through recipes, books and a camera strapped to his head.
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Kenji released episode two of Cooking on the River, his series following the food and music of a Colorado River rafting trip.
He shared a shrimp-and-grits recipe with mushrooms and Sichuan spices, one of the meals cooked during the Moab Music Festival rafting trip.
frienji.kenjilopezalt.comStir-Fried Shrimp & Grits with Mushrooms and Sichuan SpicesKenji published the melon and shiso salad served on the first night of the rafting trip. Lime and serrano chile round out the dish.
frienji.kenjilopezalt.comMelon & Shiso Salad with Lime and SerranoThe first episode follows Kenji and Lena cooking for a four-day rafting trip through Cataract Canyon, with live classical music along the way. It documents the September finale of the Moab Music Festival.
frienji.kenjilopezalt.comCooking on the River: Episode 1He opened public sales of BADOP!, a blend of kosher salt and MSG developed for everyday cooking. The launch began with a limited Founder’s Tin.
frienji.kenjilopezalt.comBADOP! Founder’s Tins Available NowFollow Kenji for recipes, kitchen experiments and places to eat.
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