It’s almost March, not quite winter and not nearly close enough to spring, but I wanted something light and beautiful yet fully satisfying for a simple lunch while editing at my desk. Burrata is a fresh ball of cheese, so heavy and yet delicate in the palm of the hand; it’s not unlike balancing a…
(Includes a recipe for Burrata Salad with Tomato and Basil)
American Kobe Beef Poke at Ko Restaurant, The Fairmont Kea Lani, Maui. Recipe kindly shared by Chef Tylun Pang, Ko Restaurant. Photo by Kim Sunée for kimsunee.com. Poke, Hawaiian for “to slice or cut,” usually consists of raw fish with soy sauce, chile peppers, seaweed, and sesame; this is Chef Pang’s beefy take…
(Includes a recipe for American Kobe Beef Poke Recipe)
Photos, text, and recipe by Christa Montgomery. Two important ingredients make up the French Galette Des Rois – flaky, buttery puff pastry and rich crème d’amande, a delicate filling with almond meal as the shining star. I adapted my recipe from the wonderful blog, Chocolate and Zucchini. As for the puff…
(Includes a recipe for Galette des Rois Recipe: Almond-Filled French King Cake)
Roasting eggplant and onion together makes for a luscious combination that satisfies as a snack or salad. For color and a flavorful crunch, top with fresh pomegranate arils. In summer, add fresh chopped tomato and cucumber. This is a recipe I originally made for Sukhi’s.
(Includes a recipe for Creamy Roasted Eggplant and Onion Dip)
There are many variations of bibimbap, the national dish of Korea, but what I love most is the dolsot (hot bowl) version with its buried treasure of crunchy rice. My recipe is far from traditional; it’s a lighter adaptation, which includes raw thinly sliced vegetables instead of cooked and seasoned. If you prefer, blanch *vegetables…
(Includes a recipe for Quick and Easy Bibimbap (Korean mixed rice bowl))
Nannette, of Ko Restaurant, Maui offers up her gorgeous smile and the perfect Lilikoi Margarita.
(Includes a recipe for Lilikoi (passion fruit) Margarita)
