Served warm and bubbling, baked feta makes a great starter for a cozy autumn meal. Inspired by the flavors of the Mediterranean, feta is topped with dried apricots and walnuts and seasoned with olive oil, honey, and rosemary. To serve The feta should be served...
Although we are still in the midst of summer in Hawaii, I am thinking about warm, comforting autumn dishes like this spiced sweet potato soup. It has richness from coconut milk, sweetness of the sweet potato, and spice from fresh grated ginger and warm dried spices....
Whipped brie is one of those not really a recipe recipes that you can, literally, whip up in no time. It's great for a last minute nosh or can be part of a charcuterie board. We like eating it on a lazy summer afternoon on some baguette toasts. Just one ingredient...
I love all the fresh produce at the farmer's market. I'm always tempted to buy everything on display but I've learned that I have to go there with a plan or at least have a clear inspiration if I'm going to purchase anything. Otherwise, I will end up with a fridge...
I love summer-fresh, garden ripened tomatoes of all kinds - heirloom, beefsteak, cherry, roma. Over the years we've planted many different varieties and I love them all. One type of tomato in our garden is planted by the birds through their poop (yes I'm talking a...
Somen salad is a popular cold noodle salad in Hawaii. It has its origins in Japanese cuisine but like many dishes found in Hawaii, has become a fusion dish (as evidenced by the use of Spam or char siu). You'll often find a version of somen salad at a potluck and it...
I am surprised that we are able to grow kale in Hawaii, particularly in our area of Oahu which is fairly dry and hot in the summer. Last year, one lacinato kale plant survived the summer's drought and exploded with growth thanks to the winter rains. It did so well, it...
To kick-off National Salad Month, I'm sharing what will likely be my go-to salad for the summer. Its Mediterranean flavors punctuated with bright citrus and fresh herbs make it a delightful dish and a nice alternative to the usual pasta salad. Mediterranean...
Three dips using Trader Joe's condiments Last year I saw several recipes for whipped cottage cheese and was fascinated. Unlike many folks, I happen to like cottage cheese but I know it has a certain aversion for many people. Although this recipe is super easy, it took...
Many years ago I was at a potluck dinner and someone made a green salad with an Asian dressing and kamaboko. Unfortunately I didn't get the recipe and now I can't remember who made it. Usually I can find what I'm looking for, or a reasonable facsimile, by doing a...
Our Chinese New Year Tradition I am the first to admit that while I claim my Chinese ethnicity, I am far removed from the language and culture of my ancestors. My main connection to cultural celebrations is food. As we approach Chinese New Year (February...
National Soup Month - Week #4 Mushroom Velouté sounds fancy but it is a straight-forward and delicious cream of mushroom soup. Please don't begin to compare it with the canned stuff (which absolutely has its uses but can't compare as a standalone). "Velouté" means...
National Soup Month - Week 3 For this week's soup recipe I turned to the Barefoot Contessa herself, Ina Garten. Her recipe, Parker's Split Pea Soup is featured in both the cookbook, The Barefoot Contessa Cookbook, and the accompanying television series on Food...
National Soup Month - Week 2 Busy work days do not have to end up with takeout in front of the television - although it often happens in our home. After a quick stop at the supermarket, you can pull together this delicious soup in about 20 minutes. A quick stop at the...
National Soup Month - Week 1 It's a new year and a new food month to celebrate. Even in Hawaii, we enjoy soups just as much as our neighbors in colder northern states. To kick things off, I'm sharing a soup that I enjoyed when I was in Boston this past fall. Some of...
Salmon rillettes are an elegant, make-ahead spread, perfect for a New Year's Eve celebration or a New Year's Day brunch. This is another recipe revived from the Moveable Feast vault from a meal celebrating master chef Jacques Pépin. Among the dishes served that...