A few months back I spent the morning cooking with a friend. His mom had a recently had a stroke and his dad had one himself, which meant mom had been keeping everything together at the house. So my friend has stepped in to support them by making meals since mom came home from the hospital. 

I was there to help. Sous cheffing, prepping, chopping, taking directions, but most importantly, listening. Obviously things had been hard for him and we all need support even when we’re not the best at asking for it so this is how I knew I could do that.

A lot of what we cooked were things his mom used to cook for him and his brother when they were young. I not only learned some new dishes I'd never heard of before but I also I learned about him; his childhood, his family, his relationship with his parents. I honestly got to know my friend so much better in those few hours than I have in the couple of years I've known him. There’s something about being in the kitchen together that’s quietly unassuming. Conversations seem easier when you’re doing something with your hands, all the little things that go with creating a meal.

This is what cooking can do.

Not only do I feel more connected to my friend but it's come full circle as he's cooking food for his mom that she used to cook for him. 

Whenever I make anything that we cooked or talked about cooking that day I'm going to think about him and his family. Recipes get to be passed on and relationships are stronger because of it.

I have so many stories like this. And they matter so much to me. It’s a reminder that the kitchen is a place not only for nourishment, but deeper connections. To share something more than just the food.

And that’s pretty special.

What’s Cooking This Week: Cumin Lamb with Hand Pulled Noodles 

Cumin lamb was one thing I learned about that day that I’d never eaten or cooked. When I went to do this at home I decided to attempt some hand pulled noodles which is a little bit of a project but really fun, and worth a try if you have the time. There’s something oddly satisfying about stretching and slapping the noodles on the counter. Omnivores Cookbook has a great step by step plus I used her cumin lamb recipe along with what I learned from my friend as inspiration. One thing; this spicy! Like it’s got a real kick so be warned. It’s definitely for my fellow fiery friends. I also got bought some thinly sliced lamb, what is often used for hot pot so if you can find that it saves the slicing and it gets nice and crispy this way.

One more thing, if you’re ever in NYC, hit up Xi’an Famous Foods for their ‘famous’ cumin lamb. Go in the shop and watch them pull the noodles - they’re much more efficient at it than I am but hey, something to work towards!

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