Hannah Neeleman shares insights on how her farmhouse kitchen has been the heart of her home, a place bustling with family activity and organic cooking.
"Of course I'm cooking on my birthday and my day off!" said the chef Karina Garcia as she assembled a strawberry tres leches cake topped with meringue and a flurry of fresh chamomile, mint, basil and dill for the friends and family who'd gathered to celebrate with her.
Lee makes it work because the majority of the prep takes place during daytime hours, when the team can spread out across the handful of dining tables for enough counterspace to ready the weekly batches of kimchee and a rotating list of other components - the $23 banchan platter contains six items- all marinated on a specific schedule. "Everything tastes better on the third day," Lee says, before stopping herself. "Maybe not the potato salad."
