Tomato and Watermelon Salad

I don’t know about you but I try to stuff myself with as much watermelon as I can each summer.  Over the past couple years I’ve finally started using it as an ingredient… my favorites being watermelon lemonade and watermelon and feta salad.  But this salad beats them all. Chock full of summer produce, this

Mexican Chile and Lime Peanuts

Just one taste of these spicy and addicting roasted peanuts and you’ll know why they’re so popular all over Mexico- in bars, on the streets, and in the home.   I added a little bit of sugar, which isn’t traditional, but I thought it helped balance the flavors a bit.  Next, I might try doing

Amaranth Porridge with Candied Cinnamon Pecans

If you’re gluten-free, chances are you’ve probably heard of amaranth before, although you may have been at a loss for how to prepare it.  I started making amaranth porridge after reading Lorna Sass’s cookbook Whole Grains Every Day, Every Way.  I absolutely love it with a pat of butter and a drizzle of honey; it

Strawberry Cheesecake Ice Cream

Although not a traditional Basque recipe, there’s apparently an ice cream similar to this one that’s very popular in San Sebastian.  I’ll take every opportunity I can to get my money’s worth out of my ice cream maker and knowing that many of you are experiencing something of a heatwave at the moment is all

Beghrir- Moroccan Gluten-Free Pancakes

Love the yeasty flavor of a piece of freshly baked french bread?  Love pancakes?  Well, this Moroccan beghrir recipe is for you.  I’d never heard of using yeast in pancakes before (baking powder is much much more common as a rise agent in the United States), but this recipe was a winner.  Golden pancakes are

Aussie Beet Burger

I’m not sure if I’ve been living under a rock or what, but I’ve definitely never heard of an Aussie burger prior to this week and I’d certainly never dreamed of putting sliced beets on a hamburger.  But apparently that’s how they roll Down Under. From my quick Google research, it appears though beets are

Sri Lankan Rice with Cilantro and Lemongrass

You might be wondering why I felt I needed to post two different Sri Lankan rice recipes in as many weeks. Well, it’s because those Sri Lankans sure know how to knock it out of the park when it comes to healthy, flavorful, aromatic rice.  Last week’s  fragrant rice dish, was more simply spiced with

Fragrant Sri Lankan Rice

Sometimes when I feel sort of ambivalent about a recipe I’ve made I ask my friends who’ve sampled the food to give me their brutally honest opinion as to whether it’s blog-worthy or good enough to post.  I certainly don’t want a site that has a long list of mediocre recipes. This rice, however, I

Carrot Curry

Why somebody like me, who is very much not a big carrot fan, felt the overwhelming desire to make this carrot curry is beyond me.  I’m all for carrots in a mirepoix, small chunks of it in chicken pot pie, or in small stick form as a vehicle for large globs of peanut butter; i.e,

Sujonggwa- Persimmon Punch

I’m pretty sure that this punch is popular year round in Korea, but the first thing I thought of when I took a sip was the winter holiday season and mulled wine drinks.  But this drink differs from its European counterparts because there’s not as much alcohol, although you can always add more, and it’s

Jamaican Rice and Peas

After yesterday’s culinary inferno, otherwise known as Fiery Roasted Jerk Potatoes, I thought I would take it down a couple notches, and Scoville units, today.   The peas here are actually red kidney beans.  This beans and rice dish is the one of Jamaica’s favorite comfort foods and is a common part of the Sunday

Tangy Red Cabbage with Ginger

Although I grew up in a cabbage-loving family I didn’t actually eat the stuff until well into my adult years.  Cabbage and coleslaw in particular were at the top of the list of foods that scared me.  Other items high up on that list?  Asparagus, guacamole, and artichokes (don’t worry… those foods are now all

Boozy Ghanaian Ginger Beer

Any other hardcore ginger fans out there?  For me things started innocently enough… an occasional ginger ale on flights. Then I caught an East Meets West  episode in which Ming’s staple ingredient was ginger syrup.  That was the beginning of the end.  Pretty soon I was having ginger drinks just about every day and seeking

Spicy Thai Noodles with Pork, Basil and Mint

It’s long overdue, but I’ve finally come to the realization that life isn’t going to be slowing down anytime soon.  I’m always going be preparing for some trip/work project/house guest/dinner party or recuperating from some trip/work project/house guest/dinner party. And although I’d love to keep upping my food photography game, waiting for the perfect light

Ginger, Lemongrass and Thai Basil Sparkler

Despite my love of fun, non-alcoholic beverages (kombucha, tea, lemonade, hibiscus coolers, etc., etc.), I’m always dropping the ball when it comes to making them for dinner parties.  Folks usually only have one option: water. But from now on, I’m going to try to up my drink game, big time.  And this ginger, lemongrass and

White Marble Alternatives for Kitchen Counters: Part Two

David Piscuskas kitchen, Photographed by Nikolas Koenig for Architectural Digest The night before  I had what was supposed to be my final counter measure for my quartz countertops (they need to come back one more time, argh!), I had what was hopefully my final freak out over my color/product decision. While I didn’t end up

Burmese Yellow Fried Rice with Shallots and Peas

Long after I’ve packed up and moved on from Burma and its cuisine, I’ll still be preparing plenty of my off-the-blog meals using a classic Burmese ingredient combination. Because if there’s one thing that Burmese food has taught me, it’s that the mixture of shallot oil, alliums, turmeric, cayenne and fish sauce can turn anything

Toasted Chickpea Flour

Burmese Basics week continues with this toasted chickpea flour, or besan.  The Burmese use it as both a thickener for soups and sauces as well as a seasoning for salads. You should be able to find chickpea flour in an Indian market or health food store.  Or if you’ve got a high-speed blender and want

Burmese Chickpea Tofu Salad with Sesame and Cilantro

So I was jazzed with the idea of making non-soy tofu, but wasn’t quite sure what I was going to do with it.  So I turned to  Southeast-Asian food expert and cookbook author extraordinaire Naomi Duguid (her gorgeous cookbook  has pretty much become my Burmese cooking Bible over the past couple weeks). I chose her

Vietnamese Crab and Asparagus Soup

I hope you guys don’t mind my taking a quick detour today to Vietnam.  I never got around to making this crab and asparagus soup during my Vietnamese phase last summer, but put it on my must-make list for when asparagus returned to the markets. This recipe definitely veers away from the hot, sour, salty

Chocolate Pots de Crème

One of the occupational hazards of being a food blogger?  You end up wanting a lot of highly specialized food items.  You know, like tortilla presses, crepe makers, Aebelskiver pans, etc., etc. And since I’ve totally fallen for French pots de crème desserts (coffee version here), I now find myself longing for those miniature pots

Curried Roasted Cauliflower Soup

Although the cultural make-up in Hawaii is very diverse, just about everybody follows the Japanese tradition of omiyage.  So when folks go on a trip, either for business or pleasure, they often bring back a small souvenirs or gifts for friends, family and co-workers. And since everybody knows I like to cook, I’m often the

Dua Gia- Pickled Bean Sprouts

If you’ve only ever eaten bean sprouts as a crunchy add-in to Asian noodle dishes like pad thai, I’d definitely encourage you to try them out in a recipe where they’re front and center.  I fell in love with bean sprouts back when I was cooking Korean food- it was these seasoned soybean sprouts that

Shrimp and Egg Pancakes

If I’m lucky, the cooking I do for Girl Cooks World carries me though most of the week and there’s little or no need to do extra cooking on weeknights. But there are those inevitable evenings when I come home late from work, shopping or working out and I want something quick but substantial.  A

Pollo con Salsa De Quinua a la Huancina- Peruvian Chicken with Quinoa, Cashew and Goat Cheese Sauce

If there’s one thing I’ve learned from my first week cooking in Peru, it’s that those Peruvians really kill it with their rich and flavorful sauces.  In this dish, sauteed onion, garlic, and yellow pepper paste combine with evaporated milk, crumbled goat cheese, cooked quinoa and roasted cashews to create a creamy, luscious sauce for

Hello Detox- Part Deux

Yep, it’s that time of year again… time for me to get my semi-annual (more or less) cleanse/detox.  I just did some major closet and fridge spring cleaning and now it’s time to focus inward for a couple weeks.  And just like last time, I’ll be posting some detox-friendly recipes rather than taking a vacation

Chocolate and Coconut Sherbet

I never intended to buy an ice cream maker.  Living in Honolulu, apartments and kitchens tend to be spatially challenged and I do my best to avoid purchasing small appliances.  And I couldn’t say I had any complaints with the products that Haagen-Dazs and Ben and Jerry’s were pumping out, although there are a couple

Royal Tahiti Cocktail

When I said that I might throw in some tropical drinks to take me away Calgon-style, this is exactly what I envisioned.  It looks like a lava flow, but it’s made with bananas, cream of coconut, lime juice and rum.  A little bit of strawberry puree gives it some color and sweetness.  It was adapted

Peppered Pear and Goat Cheese Scones

I’ve been waiting patiently all week to post these…  I loved them so much that I wanted them to get three full days on top of the Girl Cooks World main page.  These peppered pear and goat cheese scones are the perfect marriage of savory and sweet. Punctuated with small chunks of tender pear and

Dark and Rich Gluten-Free Chocolate Cupcakes

Among the things that one must absolutely have in life: a go-to chocolate cake/cupcake recipe.  And not just any chocolate cake, but a rich, moist chocolate cake that can work for children’s cupcakes as easily as the base for a death-by-chocolate cake. I’d heard great things about Elizabeth Barbone’s gluten-free recipes over at Serious Eats

Buttermilk Pound Cake with Meyer Lemon Glaze

Remember when I sung the praises of Elizabeth Barbone’s gluten-free column at Serious Eats and told you I’d report back with other special finds?  As it turns out, I’d already pinned her buttermilk cake recipe on my kitchen inspiration board over on Pinterest.  I took that as a sign that this was the recipe to

Infinitely Adaptable Gluten-Free Thin Crust Pizza

I know I’ve mentioned my love for pizza before, so I thought it would be fitting to finally post my go-to pizza recipe on Valentine’s Day.  Forget those fancy-pants, elegant meals… pizza’s the way to my heart. It took years, four to be exact, to find a pizza dough that didn’t remind me of it’s

Spicy and Sweet Ginger Lemonade

It’s been a little while since I’ve been on a ginger bender and I thought with the holidays coming up, it was the perfect time to fall off the wagon.  In the past, whenever I’ve made ginger lemonade I’ve done so using homemade ginger syrup.  That’ll continue to be my standard, but using crystallized ginger

Gluten-Free Mississippi Mud Brownies

I think it’s safe to say that I saved the best for last.  Perhaps it’s just nostalgia… my grandmother used to make a mean Mississippi Mud Cake and this brownie version brings back a lot of good memories of summers at grandma and grandpa’s. Those were the days… wake up, eat breakfast, go to the

Gluten-Free Jalapeno Cheddar Cornbread

In my childhood home, on the top shelf of the cupboard just to the left of the stove you could always find several blue and white boxes of Jiffy Corn Muffin mix.  Actually, it’s a good bet that my mom has a couple boxes stashed away in there now.  It wasn’t until college when a roommate told

Ethiopian Spicy Red Lentils

This is exactly the kind of dish that I was hoping I’d find when I chose Ethiopia as my next culinary destination.  It’s healthy, quick, spicy, and vegan-friendly.  Another bonus: it’s made with common, easy to find (in a health food store anyways) ingredients. I’m a huge fan of lentils but I tend to use

Ayib- Fresh Ethiopian Cheese

I never would have thought my introduction to cheese-making would happen when I was cooking African cuisine.  Italy or France… maybe.  Ethiopia… not so much.  But almost all the spicy recipes call for a side of cottage cheese or yogurt to help temper the heat.  Turns out, that’s a just a Western substitution for ayib,

Watergate Salad a.k.a. Pistachio Pineapple Delight

Although I generally strive to eat healthy, minimally processed foods on a day-to-day basis, I’m happy to take a breather now and then to enjoy something like this Watergate salad.  Considering I’d never heard of Watergate Salad before seeing the recipe in Christy Jordan’s cookbook, I was surprised to flip over a bag of marshmallows and see another recipe for it

Lemon and Blueberry Greek Yogurt Parfait

If you’ve ever had lemon-blueberry scones, bread or cheesecake before, then you know that lemon and blueberries are a combination right up there with chocolate and vanilla or peanut butter and jelly.  This pretty (and super simple!) layered concoction brings the two favors together in a dish that’s appropriate for breakfast, dessert, or anytime in

Khmer Pork with Yard-Long Beans

With the exception of bacon, I really don’t cook with pork very often.  It’s a shame because it’s so versatile… just like that other white meat (i.e., chicken).  I guess I have the blog to thank for making me be more adventurous with pork.  There were some great curried jerk pork chops with mango salsa

Garlic and Parmesan Kale Chips

This past week I’ve been slowly transitioning back to my normal eating.  Although it’s not easy, I’m doing my best to not go overboard on previously restricted foods (although a package of mochi from Maui Specialty Chocolates is making this a particularly difficult task).  So rather than dive into a bowl full of cheesy, gluten-free

Banana, Almond and Chocolate Ice Cream

There comes a time during every cleanse when I reach a breaking point.  I’m just glad to know that next time I’m ready to call it quits and head to the drug store and pick up some Reese’s Peanut Butter Cups I can whip up this banana, almond and chocolate ice cream instead. This might

Eggs Stuffed with Tuna and Anchovies

I’m pretty sure I’m not the only one out there who was scared of hard-boiled eggs as a little kid.  I mean, have you guys seen the unappetizing greyish tint of the yolk of overcooked hard-boiled egg? But eventually I had a small bite or two in a Cobb salad and the world didn’t end.  In

Basque Lemon Shrimp

Well, it’s finally happened.  My dairy and meat loving self has finally started to crave the lighter foods of summer.  And so this lemon shrimp dish found me just in time.  It comes together quickly but needs an hour or two to marinate.  Just try not to make it too far ahead of time- the

Sri Lankan Black Chicken Curry with Roasted Spices

Is this chicken sounding and looking a little familiar to you?  That’s because it’s an adaption of the black shrimp curry that I made just the other day.  I had just a bit of chicken left that I needed to use up so I thought I’d test those same spices and general recipe, which worked

Sweet Potatoes with Almond Syrup

Although South Korea has so many great healthy foods this deep fried dish sounded so interesting and looked too pretty to resist.  Sweet potatoes are pre-baked, deep fried and then dipped in a almond syrup before getting a sprinkling of black sesame seeds.  These are great if you have a major sweet tooth.  I also

Soy Sesame Dipping Sauce

Don’t worry, this isn’t today’s only post.  But I’ll be referring to it in several upcoming recipes so I thought it’d be nice for it to have its own post so people wouldn’t have to scroll through a bunch of other stuff to find it. Although really, this stuff is so rock star it sort

Pan Fried Curried Jerk Pork Chops with Mango Salsa

Considering my love of all things pork, it’s surprising that I don’t cook it more often.  Baked breaded pork chops served with mashed potatoes and applesauce was a frequent meal when I was growing up.  I think the applesauce, besides being a good flavor match for the pork, was sort of essential for moisture because

Khong Namool- Seasoned Soybean Sprouts

After several weeks of drinking copious amounts of booze and testing (and eating) a bunch of desserts, I’m  doing my best to get South Korea off on a healthy start.  I chose these beansprouts as the opening recipe for several reasons.  First, because just about everybody can enjoy them since they’re gluten-free, vegetarian, vegan, etc.

Fiery Roasted Jerk Potatoes

The heat from the potatoes sneaks up on you.  During the first couple bites you only notice the depth of flavor.  Then, after pausing to take a break, your mouth is on fire.  You take a sip of a drink to cool down.  Then you crave more.  The cycle then repeats itself over and over

Kubecake- Chewy Coconut Ginger Rum Candy

I guess I’m getting old because I can no longer eat excessive amounts of sugary or rich desserts. This candy is sweet (it IS candy, after all), but nicely balanced with the spicy ginger, rum, and a generous amount of toasted, unsweetened coconut. Kubecake, sometimes written as kube cake, is apparently a popular street food