A classic coffee cake recipe gets jazzed up with the addition of coconut, pistachios, and chai spices.
Continue Reading: Pistachio-Coconut Chai Coffee Cake →
I’m surrendering to the ever-more popular pumpkin spice craze but decided to mix it up a bit with this savory dish of Pumpkin-Almond Butter Red Curry Noodles.
Continue Reading: My Kind Of Pumpkin Spice: Pumpkin-Almond Butter Red Curry Noodle Tangle →
This is a simple and quick Roasted Tomato, Kale, Sausage, and Potato Soup recipe that we’ve been cooking in my family for years.
Continue Reading: Roasted Tomato, Kale, Sausage, and Potato Soup →
Check out this week’s episode on my Yahoo! Shine show, “In The Pantry” where I show you how to pull together this easy slow cooker pulled pork recipe
Continue Reading: In the Pantry: Slow Cooker Pulled Pork →
Check out this week’s episode on my Yahoo! Shine show, “In The Pantry” where we cover an easy recipe for slow cooker Mac and Cheese.
Continue Reading: In the Pantry: Slow Cooker Mac and Cheese →
The classic spinach and ricotta shell pasta recipe amped up with the addition of spicy chorizo.
Continue Reading: Football Confessions: Spinach and Ricotta Stuffed Shells with Spicy Chorizo →
My latest twist on Chicken Noodle soup made with soba and miso.
Continue Reading: Murphy’s Law: Miso Chicken Soba Noodle Soup →
This month’s Pretty. Easy. is a healthy, wholesome vegetarian recipe for Sweet Potato and Black Bean Chipotle Chili.
Continue Reading: Pretty. Easy. Black Bean and Sweet Potato Chili →
A recipe for classic polenta with sauteed mushrooms, peppers, and onions and fried eggs that’s just as satisfying for breakfast as for dinner.
Continue Reading: Creamy Polenta with Melted Peppers and Sauteed Mushrooms →
I had a revelation this trip: food in Hawaii was fusion long before the term was ever coined.
Sure, some modern dishes are historically Hawaiian and others have been slightly tweaked from a distinct ethnic dish, but a good amount of food in Hawaii is the result of a mash up of numerous cuisines and flavors. One such dish is Saimin: it’s origin dates back to sugar cane plantation days when various immigrants worked and cooked together and saimin reflects all those influences. Saimin has a broth reminiscent of Japanese dashi, uses egg and wheat noodles reminiscent of Chinese chow mein noodles, and is garnished with an assortment of toppings hailing from Chinese, Hawaiian, Japanese, Portuguese, and Filipino cuisines.
My first taste of saimin was a late-night meal at the Hawaiian fast food chain, Zippys, which was forgettable, to say the least. Fortunately, I’ve had better tasting saimin since, but every one has been so MSG-filled that I walk away feeling like I’ve made out with a salt lick. Recently, my friends in Hawaii asked me to craft them modern, homemade, healthier versions of their favorite local grindz (aka only-in-Hawaii foods) and when I asked which to start with, one of them blurted out, Saimin!
Continue Reading: The Original Fusion Food →