These are dishes from Bonnye's own kitchen, shared for the love of cooking. They are not menu items, but they show the range and curiosity behind everything she makes.
Mayak Gyeran
Korean marinated eggs, soft-set and steeped in a savory soy, garlic, and sesame sauce.
Peach & Corn Salad
A favorite summer salad: raw and cut corn, sliced peaches, radishes, mint, white wine vinegar, and a good olive oil.
Bloody Butcher Grits
Heirloom grits cooked in chicken broth with butter, gouda, and sweet jalapeno, plus scrambled eggs and peppered turkey bacon.
Garlicky Greens & Beans
Slow-cooked greens and tender beans in a garlicky, brothy base.
Gnocchi with Roasted Veggies
Pillowy gnocchi with roasted vegetables in a bright tomato sauce.
Rice Noodle Soup
Rice noodles in chicken bone broth with carrots, peppers, mushrooms, ginger, and green onion.
Turkey Meatballs
Ground turkey with shredded carrot, ginger, garlic, scallion, and zucchini, sesame and rice wine vinegar, over brown rice.
Shrimp Fried Rice
Veggie fried rice with shrimp, broccoli, peppers, and cauliflower. IYKYK.
Succotash & Biscuits
Okra, corn, tomatoes, and zucchini stewed together, served with cornmeal biscuits.
Morning Walk Berries
Blackberries, blueberries, raspberries, strawberries, and black elderberries picked on a morning walk, with Greek yogurt.
Homemade Cinnamon Rolls
Soft, gooey cinnamon rolls under a blanket of cream cheese icing.
Fudgy Sweet Potato Brownie
A dense, fudgy brownie made with sweet potato and studded with chocolate.
Strawberry Cobbler
Juicy strawberries baked under a golden, buttery crust.
Blueberry Cobbler
Deep, jammy blueberries bubbling up through a tender cobbler top.