Grilled Tofu

Grilled Tofu and Veggies. Learn more about the recipes in the ‘Ohana Grill Cookbook.
Grilled Tofu and Veggies. The ‘Ohana Grill Cookbook / Dawn Sakamoto.

Since last week’s post, I’ve been continuing to sample and enjoy recipes from The ‘Ohana Grill Cookbook. One of the first to catch my eye continues to be a favorite, so I was thrilled when author Adrienne Robillard and photographer Dawn Sakamoto Paiva allowed me to share it in a bonus grilling post this week.

The book’s 50 recipes put Hawaiian flavors on the grill, no matter where your grill is located. I had no trouble finding most of the ingredients listed, even in northwest Montana, and my homegrown vegetables had plenty of chances to play with pineapple, mango, and other tropical flavors. I tried many fish and shellfish recipes from the collection—and more than 20 recipes will satisfy meat lovers. But one I’m going to be making again and again should be on everyone’s list, from carnivores to vegans: Grilled Tofu and Veggies.
Learn to make Grilled Tofu and Veggies from The ‘Ohana Grill Cookbook

Cookbook Review: Grilling, Hawaiian Style

To put it simply: making the recipes from The ‘Ohana Grill Cookbook has been such delicious fun. Learn more at TwiceasTasty.com.
Besides grilling and sharing my own recipes this month, the authors of the new ‘Ohana Grill Cookbook offered me a copy to check out. The Hawaiian-inspired recipes range from Pineapple Chicken to Curry Coconut Shrimp with a side of Sesame Eggplant and Grilled Bread Salad. Of the recipes I’ve tried, we’ve had wiped-clean plates after every meal. To put it simply: making the recipes from The ‘Ohana Grill Cookbook has been such delicious fun.
Read more about The ‘Ohana Grill Cookbook

Making Friends with Fermentation

Does fermenting at home scare you? It’s understandable but easy to overcome. Learn more at TwiceasTasty.com.
I’m still getting lots of questions about last month’s posts on fermenting vegetables at home. If you’re afraid to ferment your own produce, it’s likely because the technique is unfamiliar. I understand the hesitation: Fermentation involves so few ingredients and tools but so much time that you worry about messing it up.

Fortunately, fermenting has a long history, and it’s modern popularity is on the rise. This translates to lots of fabulous resources to help you become comfortable with fermenting fruits and vegetables. Here are some of my favorite sources for fermentation recipes and advice.
Read more about home fermentation

The Science of Food

If you looked at my book purchases over the last couple of years, you might think I started Twice as Tasty as an excuse to expand my food library. I’d be hard-pressed to dispute it. As my partner and I increasingly returned to basic ingredients and making what we eat from scratch, one of my greatest joys has been learning from people with far more experience, training, and knowledge about food. Although there is a wealth of helpful information online, many of my favorite sources sit on a shelf, ready to be pulled open when I’m looking for answers or ideas.

Earlier this year, I shared some of my go-to books on canning. They’re the inspiration for many recipes on this blog, and my favorites tell me not just how to best can something but also why the process works. When I want to write about other kitchen processes, I often have a different stack on my desk: books on the science of food.
Read more about my favorite resources on the science of food