ARTICLES For New Year's Eve
ROASTED TOMATO AND BURRATA BRUSCHETTA

WITH 3 COMMENTS
Bruschetta is one of our family favorites. There are lots of ways to make bruschetta, but any bruschetta made with burrata is guaranteed to be delicious.
HAWAIIAN PUPU CHICKEN WINGS

WITH 8 COMMENTS
These sticky, crunchy, garlicky, intensely flavored chicken wings come from a recipe I learned to make in my childhood in Honolulu. I wok fry them in coconut oil and then dunk them in a garlicky soy sauce and rice vinegar dip.
CHICKEN MARBELLA

WITH 4 COMMENTS
This iconic dinner-party dish of the 80's is as good as ever and easy enough for a week-night meal. Assemble the day before so it can marinate overnight.
MOSCOW MULE MAUI STYLE

WITH 5 COMMENTS
The Moscow mule with a slight twist, a splash of Pimm's No.1, adds an herbal hint to this refreshing drink. I discovered this tasty version at Mala Ocean Tavern in Lahaina, Maui.
THAI POMELO AND CHICKEN SALAD

WITH 5 COMMENTS
Pomelo salad, or Yan Som-o, was my favorite culinary discovery on my trip to Thailand. This salad is a fresh, intensely flavorful, healthy dish, that tastes like nothing you have ever eaten before. Eat it as a main course or as a side dish.
STICKY RICE WITH MANGO

WITH 2 COMMENTS
Sticky rice with mango is my favorite Thai dessert. Steamed glutinous rice is soaked in a coconut milk, served with mangos and topped with a coconut sauce. Also great for breakfast!
JACQUES TORRES CHOCOLATE CHIP COOKIES

WITH 4 COMMENTS
These extraordinary chocolate chip cookies are in a class by themselves. My daughter says they shouldn't even be called cookies they are so good. Adapted from Jacques Torres recipe.
CHOCOLATE CHIP, CORNFLAKE & MARSHMALLOW COOKIES

WITH NO COMMENTS
Christina Tosi's cornflake, chocolate chip and marshmallow cookies are nothing short of amazing.
BLUE CHEESE PLATTER AND PAIRINGS

WITH 3 COMMENTS
My favorite blue cheeses and food and wine pairings.
PARMIGIANO REGGIANO, DATES, HONEY AND BALSAMIC VINEGAR

WITH NO COMMENTS
Parmigiano reggiano shards drizzled with honey and balsamic vinegar and served with medjool dates makes for a simple, but mouth-watering appetizer.