Once, while traveling along the north shore of Oahu, The Splendid Table team stopped for lunch at Giovanni’s Shrimp Truck for an island favorite, shrimp scampi--the most garlicky, luscious scampi we’d eaten. This is our divination of the recipe.
A quick and easy soup from chef Amanda Cohen that pops with flavors of tomato, rosemary and lemon. This soup was included her Cohen's The Key 3 segment on The Splendid Table.
Using a mix of vegetable oil and extra-virgin olive oil is crucial to the flavor of the aïoli.
To infuse smashed potatoes with savory chicken drippings, we butterfly a chicken and roast it on top of a bed of potatoes.
In the candying process, pink grapefruits turn dark amber in color; white grapefruits become golden.
Jeanette’s special recipe uses lots of fresh lemon juice, her homemade dried mint, and hints of clove.
The sweet, nutty flavor of roasted butternut squash pairs best with flavors that are bold enough to balance that sweetness. We chose the traditional Middle Eastern spice blend za'atar (a pungent combination of toasted sesame seeds, thyme, marjoram, and sumac).
For its amazingly high pleasure-to-work ratio, this dessert has most others beat.