Food

The chickens we had in France were insanely good. Even the chickens sold in the grocery stores were exceptional. But I especially loved seeing the rotisseries at the farmers markets. I’d literally start salivating as I watched the chicken slowly rotate on the spit while its juices seasoned the potatoes below. And the best part …

How many times have you roasted a chicken that came out dry? Too many times for me and I’ve finally found the answer to my madness—Brining! Brining is a method of bathing your bird in a salt solution to retain the juices in the meat. During the brining process, the salt dissolves proteins in muscle …

One of the great things about living in Hawaii is our abundance of fruit trees year round. And in my opinion, there’s nothing more satisfying than picking and eating fresh produce from my own yard. I especially love and appreciate the fig trees. Not only did fig leaves clothe Adam and Eve in their time …

Inspired by Mediterranean cuisine, the pairing of tangy goat cheese, sweet figs, and salty prosciutto has become quite popular in the States. You’ll find tons of recipes on the internet using the trendy trio, so without reinventing the wheel completely, I came up with something a little different using my own Fig Preserves. My Goat …

My Gruyere, Prosciutto, and Poppy Seed Galette is reminiscent of a recipe my mom used to make for football watching lazy Sundays—I think she borrowed the recipe from a friend. Anyway, they were called Tailgate Hot Ham and Cheese Sandwiches and made on onion rolls, wrapped individually in foil, and baked till oozy and bursting …

If you want a quick substitution for apple pie but don’t want to spend all day baking, my Brie and Apple Galette is easy elegance at its best. But you don’t have to wait for autumn or the holidays to roll around to make it. Any night of the week, it’ll satisfy the most stubborn …