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.

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.