Spicy Soba Noodles with Wilted Watercress
Nectarine, Tomato and Basil Salad with Torn Mozzarella
Chopped Sugar Snap Pea Salad with Fresh Cheese and Mint
Teriyaki Salmon with Pickled Vegetables and Sesame Seeds
Meyer Lemon Curd
The Perennial Plate's chef Daniel Klein and camerawoman Mirra Fine visited Kars, Turkey, where beekeepers who harvest honey naturally are fighting to keep their traditions alive.
“[This tea] was used as currency. They would cut off a chunk and buy a horse with it or whatever they needed.” Bill Waddington
“[This tea] was used as currency. They would cut off a chunk and buy a horse with it or whatever they needed.”