A simple, dairy-free recipe for spicy, sweet curry coconut ice cream topped with salty-sweet toasted cashews.
Continue Reading: Coconut-Curry Ice Cream with Honey-Salted Cashews →
An easy, healthy dinner recipe for pan-roasted trout topped with a bright green herb and toasted walnut sauce.
Continue Reading: Pan-Roasted Trout with Toasted Walnut Green Sauce →
An easy, healthy recipe for basic mussels with lemongrass, chili, beer, lime, and mint.
Continue Reading: Pretty. Easy. Lemongrass-Chili Mussels →
Kasey and Matthew, the dynamic duo behind the site Turntable Kitchen are guests on the site today and are sharing an adventurous, meatless recipe for Buratta and Za’atar Pizza.
Continue Reading: Guest Post: Turntable Kitchen – Za’atar Pizza →
This recipe is dedicated to all you guys out there looking for a last minute, very affordable Valentine’s gift. Yes, I’m calling out the men on this one but it’s with good measure. Over the course of the last day, I have had not one, not two, but three guys start to panic in my presence. It starts with realization and then frustration that there’s less than 24 hours to pull off something classy that looks like it took weeks to plan. Well, boys (and procrastinating girls), I’m giving you a freebie: Chocolate-Pistachio-Wafer Wedge.
Continue Reading: Chocolate-Pistachio-Wafer Wedge →
For the last recipe of my Hawaiian coverage, I wanted to share with you my California-fied twist on a classic Hawaiian recipe.
Poke (pronounced poh-kay) is one of those classic Hawaiian dishes I can’t get enough of and I eat my share when I’m on island. If you haven’t had it before, it’s like a Hawaiian-style ceviche where, at the most basic, sushi-grade seafood is mixed with classic Hawaiian flavors of soy sauce and onions. From there, the options are limitless and you’ll find all sorts of poke flavors made with everything from octopus to squid, all over the state.
The problem is that a lot of poke is seriously high in sodium and just does’t have a balance of freshness and flavor that I like. I’ve spent a fair amount of time, money, and meals comparing and contrasting poke throughout the state and finally realized I should be making it myself and have become a self-proclaimed poke master. (Bold words I know seeing as I’m not born-and-bred in Hawaii.)
Speaking of which, my favorite way of serving poke has been super untraditional as a sort of Mexican tostada with Hawaiian flavors. Anytime I spend more than a few weeks away from California, I start craving Mexican food, so, to get the best of both worlds, I decided to make my own poke and throw it atop a crunchy tostada base.
Continue Reading: Poke, My Way →
Last New Year’s Eve came and went as I worked on my cookbook into the wee hours of 2011, so this year I have two year’s worth of celebrating to do. I’ll be kicking things off with this festive gingery twist on the classic Champagne cocktail. It’s a simple sparkling wine cocktail that’s so effortless…
Continue Reading: Happy Hour: Garden of Eden Cocktail →
Put down the lights and candy canes for one hot second and let’s talk healthy food. No, not what you’re going to cook for the big meal, but what you’re making to eat smart between all the festivities. For the next few days, I’m going to give you a few ideas for make-ahead meals as…
Continue Reading: North African Tandoori Salmon →
Hawaii has become a home away from home as I’ve spent a good amount of time out here for the past few years. During that time, I’ve learned about all the unique foods and flavors of the state, which have, in turn, influenced my cooking. This year will be my third Christmas on the islands and, with each year, my holiday menu is reflecting more Hawaiian flavors, like this Chocolate-Coconut Cream Pie.
Continue Reading: Chocolate-Coconut Cream Pie →
Recently I stopped by The Nate Berkus Show to cook up some of my favorite holiday recipes and the episode is airing today!
When they asked what I’d like to cook, a standing rib roast immediately came to mind because it’s a staple at our Christmas table. I’ve been making variations on rib roast for years, even wrapping it in prosciutto when I’m feeling extra indulgent. This year I wanted to make something that was easy to make yet elegant and impressive, and this fig-port glaze perfectly fit the bill.
The key to this roast is that it’s layered with flavor — first with an herb rub and then with the glaze — ensuring that every bite has tons of taste. It’s a behemoth piece of meat but don’t be intimidated because this simple roasting method results in a meltingly tender roast with sweet, earthy flavor that’s sure to steal the holiday spotlight.
Continue Reading: Standing Rib Roast With Fig-Port Glaze →