Hapanese Cuisine

Fun fact: January 20 is National Take A Coffee Break Day. (Do they make a holiday for everything? Yes. Am I complaining? No.) If you’re looking for a coffeehouse-style treat that you can enjoy any time of day, a Dandelion Tea Latte might be just the thing for you. My husband first told me about… Continue reading Dandelion Tea Latte

You have to admit, it’s kinda fun to see how you can dress up a humble bowl of ramen noodles. Whether you’re adding a soft-poached egg, changing up the broth, or making something totally new out of the noodles themselves (ramen burgers, anyone?), ramen is a fantastic blank slate for a quick meal. If you’re… Continue reading Mushroom Shrimp Ramen

It’s always interesting to see the reactions when I describe Japanese dessert ingredients to someone who’s never had them before. Matcha is easy enough to describe, but mochi is a little harder. (Think of a cross between cookie dough and gummy bears, with a much milder flavor.) The biggest shock, however, often comes when I… Continue reading Azuki Croissants

Korean barbecue is, frankly, a family obsession. When my parents first moved to Colorado from Hawaii before I was born, they had a hard time finding a Korean restaurant that matched the ones they loved back in Hawaii. After some time being frustrated by that, my dad started researching how to make delicious Korean food… Continue reading Korean BBQ Tacos

There’s nothing quite like getting some really good Chinese takeout. Growing up, those orders with my family would routinely turn into an enormous feast. (I mean, it’s impossible to pick just one entree, right?) Amid the variety of options, I always made sure to grab a side of noodles, like these Chow Mein noodles. I… Continue reading Better Than Takeout Chow Mein

There’s nothing quite like a good puff pastry—buttery, flaky, crisp, and it goes wonderfully with a number of sweet and savory recipes. A lot of people will buy theirs from the store, but what if you could actually make your own…? Puff pastry has just four basic ingredients: flour, salt, butter, and water. It’s a… Continue reading Homemade Puff Pastry

Loco Moco—when I first mentioned the phrase to my husband, he was definitely confused. It’s a (dare I say it) crazy-sounding name, but it a prime example of how Hawaiian cuisine can take familiar components and present them in a completely unique way. Loco Moco was developed in Hilo, HI, in 1949. Richard and Nancy… Continue reading Loco Moco

Growing up, quiche was always a Special Event food. I always associated quiche specifically with Easter, when my best friend’s mom would whip up a couple versions of this eggy dish (along with enough brunch options and Easter candy to feed a small country) to feed the crowd the family had invited over. While I… Continue reading Mushroom, Ham, and Swiss Crustless Quiche

There’s nothing better than a hot, fresh pizza. The melty cheese, the perfect crust, and the fact that you can pick anything you like to top it off… it’s easy to get excited about that! When I made these Buffalo Chicken Flatbread Pizzas, the tangy, buttery kick from the Buffalo sauce made a delicious counterbalance… Continue reading Buffalo Chicken Flatbread Pizza

It’s fascinating that just about every cuisine has its own version of flatbread. Latino cultures have tortillas, Ethiopian cuisine has injera, Indian cuisine uses naan, and Mediterranean cultures use pita (and there are countless other countries that I know I’m forgetting). They’re all delicious in their own right, but what do you do when you… Continue reading Quick Yogurt Flatbread