THE FOOD Tuna & Cheese On Toasted Flatbread Ok, so all the hippy dippy stuff about living local and eating fresh is great, but we all gotta work. We are ex-pats and most of us aren't on an endless vacation, we have jobs and responsibilities that eat away ...
THE KITCHEN FROM: Philippines LIVING: South Korea Recently we were invited by friends to hang out in Incheon at the home of Marn and Dave. Their kitchen was fantastic with views that stretched from city to sea. We couldn't get enough of the big windows ...
THE PERISHABLE Stonecrop Growing up wild in Alaska and Tennessee, childhood was spent "living off the land" and/or "foraging" for foods in the woods around our houses. (Which makes our last names of Rivers and Woods even funnier.) In our adulthood, we've really ...
Inspired by all of the wonderful readers that have found The Expat Table useful in their day-to-day lives, we've decided to start a new set of posts called The Expat Pantry. Here we will feature new ingredients and utensils that we never want to live without again. THE ...
THE FOOD Salicicon de Marisco Every summer tapas meal needs Salpicon de Marisco (seafood salad) and it was a must have at our dinner as well. Since we were designing a menu highlighting the similarities between Korean and Spanish foods, we chose this ...
THE FOOD Spinach and Soybean Tapa We fell in love with a similar version of this that we found on Pinterest called Spinach and Chickpeas, but we needed to change a few things to make it fly in our Korean fusion kitchen. Interestingly though, we never wanted to like ...
THE STAPLE Pine Nut Oil We had been searching for an oil delicious enough for salad dressings and substituting for olive oil. Something full of soft flavor that would deepen the flavors of light dishes without over powering them. What we found, completely by accident, ...
Think locally, eat globally. The Expat Table has been influenced by many things and many places. With over 41 countries and counting, we've tasted and explored until our bellies and eyes were full. Now we are settled down in South Korea and wish to explore and share what we have learned and tasted.
