I’ve served these fish cakes to friends and family at least a dozen times. A few things I love about them: the only ‘binder’ is fresh coconut, which gives them a unique texture. They’re infused with fragrant kaffir lime leaves, which I can never get enough of. And a little bit of coconut sugar… Read More
Something as simple as flavored crushed ice has so many distinct variations: slushies, snow cones, frozen lemonade, and Hawaiian shave ice. My favorite is Italian ice. It’s so fluffy!
One coconut palm produces about 75 coconuts every year. The majority of coconuts in my neighborhood end up in a pile of yard waste by the street.
Writer M.F.K. Fisher recommended gazpacho as an appetizer for a backyard barbecue because it’s a “legitimate and not too alcoholic way to keep your guests busy while you turn the steak… then you will find the appetites sharp and wits fairly clear, and a satisfying patina of conversation glimmering in the air.”
Cool salads are perfect summer fare, but they aren’t easy to eat on the go. That’s where fresh rolls come in. You can fill them with your favorite julienned vegetables and fruit. Add some fresh herbs and a flavorful sauce, and you’ve got a portable handheld salad.
The flavor of sapodilla is often compared to brown sugar, caramel and pears. They’re outstanding, yet often overlooked.
Every time I open my fridge I see a big jar of preserved Meyer lemons. The lemons are dwindling, but the lemons on my tree are growing, so the race is on. As much as I love having fresh ones, the preserved ones have been a great stand-in this past year.
This recipe was inspired by an incredible dish I tried at a mango celebration. Tropical quinoa served as a bed for flank steak that was marinated in mangos, grilled, and served with even more grilled mangos on top.