In Emmes 3rd edition we wanted to see where we could have influence or make a difference to our readers. In “What’s in the kitchen sink?” we made dishes with a common ingredient: noodles. We use instant, udon, and flat egg noodles. The idea was to show that you could add ingredients to an affordable base ingredient and make it look and taste like restaurant quality food. We even used duck and seafood to enhance the dishes. Use your imagination when preparing a dish. In one of the recipes we used macaroni, pasta with a Surinamese twist by using chicken “worst” from Jammie Worst.
