There are two keys to success for this dish. The first is the bread. A thick-cut slice of toast is a must to support the weight of the toppings, and…
Roasting chickpeas is a great way to add texture and flavor to a dish. After a quick sauté or roast in the oven, they become addictive pops of crunch that…
If you have a smoker, this recipe is a great excuse to put it to use, but if not, you could easily substitute purchased smoked fish.
Once biscuit dough has been rolled out three times, the leftovers are a little too tough for biscuits, but they make a perfectly crisp savory cracker. The yield for these…
You might think fresh corn fritters couldn’t possibly be beaten, but in this instance the freezing before cooking actually makes them even better. Freezing binds the fritters together, which allows…
This is basically a version of the common shoyu-sesame oil poke, but made with sweet potato. Root vegetables, especially sweet potatoes, make a great poke. The key is to roast…
This is poke meets kinilaw, a Filipino-style ceviche. The acidity of coconut vinegar and yuzu juice plays against creamy coconut milk, and with the addition of vanilla bean, black pepper,…
This poke takes cues from what the early Polynesians in Hawaii likely ate. It includes pungent limu lipoa (a variety of seaweed in Hawaii) and ‘inamona (roasted candlenut), though you…
Everyone knows poke with rice, but how about bread? This is a mashup of a Japanese egg sando with spicy tuna poke.
The tangy-earthy pairing of goat cheese and mushrooms has long been a delicious duo. Here, a kaleidoscope of mushrooms—oyster, cremini, maitake, and shiitake—are crisped in a skillet for serving on…
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