Cookbook Immersion Project

Quite unexpectedly, I find myself out of options in Hawai'i Cuisine . It's a fairly small book to begin with, containing only five o...

Shrimp Curry with Coconut Milk and Sugar Snap Peas (pg 77) was rich. Too rich. As in, it made me feel sick once the food had a few minutes t...

I've been too busy jumping in circles at the news that I'm moving to Naples to stop and blog. My calves will look awesome by the tim...

I love those wacky Hawaiians and their "da"s. I also love Sam Choy and his salads. Now, I'm not a salad girl, but he makes sal...

Technically, Steamed Clams with Ginger Pesto Butter (pg 7) is supposed to be an appetizer. I decided to play with it and turn it into a full...

I hesitated for the briefest of seconds when I read the recipe for Chicken and Coconut Milk (pg 54), because I couldn't imagine how the ...

I've made a few things in the past two days. For Friday's dinner, I made Hawaiian Pulehu Tri-Tip Steak (pg 46) and Black Goma Aspa...

According to the book, "huli" means to turn, and "huli huli" means to turn over and over. I enjoy saying "huli huli...

Lesson #2 about Hawaiian cooking: the base of many recipes is ginger, cilantro, and garlic. Lesson #3 about Hawaiian cooking: moderation is...

Time of death: 3:14, Friday, August 26. I couldn't tolerate more than ten days of this book. So Easy contained a few standouts--the cor...