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…
Who doesn’t love all of the flavors of a loaded bagel deliciously bundled together? Think smoked salmon, dill, and a little something creamy, paired with garlic, onions, and sesame seeds…
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.
The classic Hawaiian dish of marinated raw fish is merely a jumping-off point for a fantastic exploration of texture and flavor.
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.
Who doesn’t love a plate of perfectly fried fresh seafood? When I visited Amalfi last summer, I ordered the fritto misto every night. The preparation was simple yet perfect.
High-season tomatoes and cucumbers are perfect partners in this beautiful end-of-summer salad.
For a colorful main dish, serve the halibut over a medley of steamed Chinese black rice, cubed mango, and chopped red bell pepper.
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