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The world’s problems sometimes feel as impossible to solve as the mystery of French Onion Soup. The ingredients couldn’t be simpler — onions, water, and a little fat — yet turning them into something truly delicious takes an hour of patience and understanding. This post (with video) explores the origins of the technique and shows, step by step, how to achieve that perfect chocolate-brown color without sugar, flour, or shortcuts.

Hawaiian Bouillabaisse found me late — at Mama’s Fish House on Maui. A bright, island-born twist on the Provençal classic, it inspired me to recreate it in Texas using dashi, frozen seafood, and intuition. It’s a dish that connects Provence, Polynesia, and the Gulf of Mexico — a reminder that good cooking always adapts and evolves.

On Maui, I discovered aguachile in a way I never expected. Once just a classroom recipe I didn’t care for, it became unforgettable at Gather [on Maui, for food and drink]. Between a Savory Citrus Martini, ocean breezes, and two wild kittens on the terrace, I found a new appreciation for this Mexican seafood dish. Here’s the story, the authentic recipe, and the Maui-inspired version.

On Maui, I discovered a new way to taste coconut: not in the curdled cloud of coconut milk, but in a light, aromatic foam floating above the drink. Back home, I recreated the coconut-lime foam, only to learn how tricky it is to store. In this post I share what makes traditional coconut cocktails unstable, how foam changes the game, and a recipe inspired by Pain in the Coconut from The Plantation House.

Maui is my paradise, and every visit brings new inspiration. This time it was cocktail foams. At Monkeypod Kitchen, the famous Mai Tai crowned with golden lilikoi honey foam showed me how something so light can transform a drink. That sip led me to explore the story behind this modern Hawaiian classic and to try making it at home. Here I share its history, my connection to Maui, and a precise recipe for silky lilikoi foam using a siphon.

What if your favorite salad was also a guide to natural remedies? Som Tam, Thai green papaya salad, balances flavor and healing: garlic supports immunity, papaya aids digestion, shrimp strengthens bones, lime refreshes with vitamin C, chili awakens blood circulation, and nuts sustain heart and mind.

Koobideh is more than ground meat on a skewer — it’s memory, tradition, and soul. Chef Saeed Zarei taught me his way: halal beef ground several times with red onion and kneaded until smooth, ~160 g portions shaped by hand on wide sikh, grilled until smoky-juicy and served with his signature vegetable sides. It’s food as connection, respect, and hospitality.

Hatch chile is more than a pepper — it’s New Mexico’s terroir on your plate. This short-season treasure offers smoky sweetness, gentle heat, and a rich history dating back to the 1500s. Discover why it pairs beautifully with seafood, how its unique growing conditions shape its flavor, and what science says about its health benefits. Once you taste it, you’ll see why I can’t stop talking about it.

Some things look like dessert—but aren’t. These figs, simmered slowly with salt, sugar, and lemon, land somewhere else entirely: between the jam jar and the cheese plate, between sweetness and savor, between tradition and a little mischief. This is a recipe that plays with opposites. It’s patient, but bold. Familiar, but surprising. And if you're one of us—the sweet-and-salty obsessed—consider this your next obsession.

We’ve been misled. What’s labeled Pavlova on many menus is often just a shell of the real thing — literally. Somewhere along the way, we lost the essence of this light, crisp, delicate dessert. This post is a visual and poetic reimagining — a return to what makes Pavlova unforgettable.

Stuffed squid (aka calamari ripieni) is one of those win-win meals: the tubes are basically all lean protein, the filling adds just enough flavor and texture, and a quick cream-fish stock sauce keeps things moist without piling on the calories. Think of it as a seafood spin on meat-stuffed chicken breasts—only with way fewer grams of fat and a cool Italian vibe.

Unroll 2,500 years of flavor—from Georgian walnut rolls to Soviet‑Korean carrot wraps—in this globetrotting guide to eggplant involtini.

I love feeding people. Cooking up a storm and sharing with everyone. But… there are a few dishes I secretly dream of devouring all by myself. No sharing. Blanched stems of flowering leeks? Top of that list.

Discover the story behind the 13-hole lotus dumpling from Xi’an, and learn how to shape it at home with a beginner-friendly method. My version features whole scallops and miso butter—simple, elegant, unforgettable.

A smart scale warned me I was losing muscle. The fix? More protein—less fat. And shrimp became my surprising secret weapon.

Have you ever had a disappointing meal and said nothing—just quietly decided not to go back? I’ve been thinking a lot about this American habit of silent exits instead of honest feedback… and what it means for those of us in the food world. In this week’s post, I’m sharing thoughts on feedback, food, and a family-favorite recipe that never disappoints.

Discover the flavor and science behind charring vegetables—from TexMex chili peppers to global fire-roasted traditions. Learn how this simple method transforms flavor, preserves nutrients, and brings cultural stories to life.

Many people want to eat well, cook at home, take care of themselves and their loved ones. But somehow, the kitchen becomes a place of dread. But what if the kitchen could become something else entirely?What if cooking—like a workout—wasn’t just something you survive, but something you look forward to?

Taste a lighter, richer take on Japan’s fried chicken—Shio-Koji Karaage unlocks flavor like never before.

Gather the family, put on your favorite goofy socks, and jump on that dough together. It’s a lighthearted, fun experience with food!