I probably should not have the audacity to provide anyone who does not live in a nuclear fallout shelter a recipe for guacamole. I get that. So, please feel free to redirect yourself to another entry on this website and try to forget my terrible trespass.
Unfortunately, there seems to be a paucity of legitimate local barbeque joints outside of the 808-area code which has led to my reimagining of classics. Making use of your broiler seems to consistently provide the same kind of satisfying results as a backyard hibachi or restaurant equivalent.
Ah, young and complicated love. There’s nothing quite like it, right? That sort of sweet, bitter heartache that feels insurmountable the first time it happens but years later brings wistful memories and maybe even a wry smile at the indulgency of youth?
This is not a throw together weeknight pasta. This is an audacious, lascivious, I-Can’t-Stop-Eating-This kind of pasta for nights that aren’t too warm to have the stove on for a while and lends itself well to helping hands in the kitchen over an interesting bitter aperitif.
I feel positively about anything including Mochiko flour, but Butter Mochi is usually the dessert I can introduce to people who haven’t eaten a lot of confections made from it to indoctrinate them into the world of sticky, glutinous, and gently sweet treats. If you haven’t had Butter Mochi, think about the best blondie you’ve ever had and then insert part of what makes mango-sticky rice really, really good.
I have a favorite Korean restaurant at home in Honolulu. I haven’t been back in way too long, but I have to believe they’re still slinging the very best kimchee pancakes and this mandatory side salad? Vegetable?
This quick stovetop version is infinitely convertible for whatever dish, drink, or baked good you’re looking to jazz up with something that is not quite jam, but satisfying enough to stay on a spoon.
People really love fall. I’m unsure if this is a recent phenomenon, or if the season has always brought people to their knees to admire fallen orange leaves and inspire endless social media posts about sweaters, and apples, and inevitably, pumpkins. All pumpkin, all the time.