Makings of Orange and Ginger Spiced Cranberry Sauce
Makings of a perfect Spring salad: Tender Sugar Snap Peas, Mint, Almonds, and Caramelized Onions
9 delicate layers of old-fashioned yellow cake with rich, fudgy, milk chocolate icing
Still in a tomato frenzy, or as Mario Batali describes, Scorpacciata, esp for something that's in season! And I crave Early Girl Tomatoes, which are perfect in a buttery spaghetti dish.
I feel truly blessed because in this city overflowing with great food, 150,000 people aren't sure where their next meal is coming from. For the challenge I tackled protein, veggies and carb into one meal, Eggs & Onions~
Inspired by Smitten Kitchen's recipe: butter is the secret to the sauce, grape jelly to the meatballs. Such a simple, classic and comforting dish!
Simple recipe full of summery colors of the fruits and veggies, with a bright and fresh knockout flavor. For that beautiful confetti-like feel, the secret is to chop all the ingredients finely and uniformly~
The Seafood Festival, part of the Kapalua Wine and Food Festival - 13 of Maui's top chefs prepared two dishes each, featuring the freshest seafood the island has to offer. From snapper to tuna to king salmon, and everything in between.
A kick of heat transforms this simple dish of smashed potatoes, thanks to some potent Indian spices Bangladesh via London! Some raw onion and cilantro also adds layers of savory, fresh, flavor.
The sinfully decadent Port Clyde Lobster Mac-n-Cheese: Shell pasta smothered in creamy mascarpone-cheddar sauce, generous chunks of sweet Maine lobster, a delightfully crunchy topping of panko & parmesan.
Mixed fresh fruit, whipped cream = love. Add some crunchy pistachios for a little salty nuttiness, and a surprising crumble of airy meringues, and you've got one winning dessert.
Nectarines and raspberries dusted off with sugar, before the Crisp... a no-stress dessert full of summer flavors.
A Korean take on chili-cheese fries - amazingly crispy hand-cut potatoes topped with tasty bits of short ribs, gobs of kimchee relish, green onions, and a secret sauce trifecta of kewpie mayo, teriyaki, and gochujang (spicy-sweet)!
Blueberry and Thyme Monte Cristo at Orson. Love at first sight with its blueberry compote, cave-aged Gruyere and Canadian bacon, smothered between French toast.
Succulent Fried Oysters served at the Kapalua Wine & Food Festival's Welcoming Reception. And then some wine tasting!
Celebrate the 4th of July with a little sweet and heat, Chuao Chocolatier's Firecracker Truffle: caramel fudge center infused with chipotle chile and a touch of sea salt, then enrobed in dark chocolate and a layer of popping candy.
Surfing Goat Dairy Cheese, Roasted Beets, Waipoli Greens, part of the Kapalua Wine & Food Festival's Grand Tasting event of good wine and dishes highlighting the island's freshest ingredients.
Strawberry Cream, a seasonal cupcake by Kara's Cupcakes: deliciously sweet, moist, and surprisingly light, filled with real strawberries and cream, topped with cream cheese frosting. The perfect pick-me-up!
Martin Brock's (Gary Danko) Cured New Zealand King Salmon with Jicama, Lotus Root Chips, and Curry Remoulade, one of the 14 chefs who participated at the Rising Stars Revue.
Grass-fed Steak Tartare with raw egg, caperberries, chives, lavender sea salt, and toast, from the girl & the fig in Sonoma. It's brunch time!
A John Chapman, St. George whiskey & Pear au de Vie, apple juice, Thai coconut ginger foam, by HMS Cocktails, part of the 23rd Annual Star Chefs and Vintners Gala.
There's pork, shrimp, mushrooms, cabbage, onions, all in a small pouch! A dish symbolizing prosperity during Chinese New Year, and a great way for a large group to get involved with in the making of dumplings.
2 pounds of bacon, 4 pounds of sausage, 6 pounds of ground beef...just layers of meaty flavor. A little bit of spice, sweetness, smoky-ness, pure comfort!
A savory-sweet treat for a special holiday brunch or cocktail party. Walnuts, sweet dates, oranges, blue cheese... and candied bacon, all in a phyllo cup. All edible!
A hearty comfort food, full of sweet butternut squash, macaroni, and cheese, topped with some crunchy gingersnap and pecans. Pumpkin, spice, and everything nice!
What would you get if you took all the things you loved about a great french fry and put it on a pizza? Pizzeria Picco's "Marin," a white pizza topped with young potato, roasted garlic, mozzarella, and grated Grana Padano. It's as if Pizzeria Picco executive chef Bruce Hill was at the ballpark one day with a plate of garlic fries, tripped and fell, with the fortuitous landing spot being a slice of pizza. (True story? Not so much. But nonetheless, the concept is genius.)