Because we like the Indian cucumber-yogurt sauce, raita, so much we could drink it, we decided to make it into a sippable chilled summer raita soup.
Continue Reading: Chilled Cucumber Avocado Raita Soup →
Each week we’ll show you what we loved most on Pinterest — here are our top 5 favorite pins from the week 03/02/14. What are you pinning this week?
Continue Reading: Our Five Favorite Pins Of The Week // Winter Wonderland →
Because there’s no greater comfort food than Tomato Soup, here is my recipe for Tomato Soup and Grilled Cheese Toasts from my cookbook, Keys To The Kitchen.
Continue Reading: Tomato Soup and Grilled Cheese Toasts →
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 →
Inspired by my trip to Cape Cod, I’ve combined all my favorite chowdered flavors into this Corn Chowdered Clams dish.
Continue Reading: Sacrilege and Proud: Corn Chowdered Clams →
A simple twist on the classic, this Miso Chicken Noodle Soup is a recipe you’ll keep around well past your next bout with a cold.
Continue Reading: Murphy’s Law: Miso Chicken Soba Noodle Soup →
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 →