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Back in the Day

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                A traditional Persian stew of chicken and eggplant is served alongside basmati rice with a crisp golden top and a plate of fresh herbs topped with nuts, radishes and a block of feta cheese. The herbs are eaten between bites of the stew, rice and yogurt.

Freshen palate with Persian cuisine

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                A traditional Persian stew of chicken and eggplant is served alongside basmati rice with a crisp golden top and a plate of fresh herbs topped with nuts, radishes and a block of feta cheese. The herbs are eaten between bites of the stew, rice and yogurt.

Updated on  May 12, 2017 at 2:30 pm
Persian food is rich, colorful and delicious, and it offers refreshing flavor combinations that are unfamiliar to many local palates. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Gau toppings of sesame seeds and dried dates, plus red paper wrappers, are all meant to bring luck in the new year.

Family’s gau tradition a major outdoor affair

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Gau toppings of sesame seeds and dried dates, plus red paper wrappers, are all meant to bring luck in the new year.

Updated on  January 25, 2017 at 4:21 pm
Each year for more than 50 years, the descendants of Jimmy Ng have gathered and worked for days to make a delicious symbol of the Chinese New Year: the sticky, steamed rice-flour dessert called nien gau, or gau for short. Read More
CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Oklahoma-Style Cornbread Dressing is a two-step process that begins with baking fresh cornbread, then crumbling it and mixing in toast and biscuits, with eggs and seasonings.

Oklahoma dressing is more than OK

CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
                                Oklahoma-Style Cornbread Dressing is a two-step process that begins with baking fresh cornbread, then crumbling it and mixing in toast and biscuits, with eggs and seasonings.

Updated on  November 23, 2016 at 3:26 pm
Oklahoma-style cornbread stuffing offers a new option for the isle Thanksgiving table. Imagine the bold flavors of sage and black pepper, the sweetness of onions and the appealing crunch of cornbread. Read More
BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Lani and Richard Parry in their kitchen with their fresh-from-the-oven roasted potatoes, chicken and broccoli.

Sunday roast is a labor of love

BRUCE ASATO / BASATO@STARADVERTISER.COM
                                Lani and Richard Parry in their kitchen with their fresh-from-the-oven roasted potatoes, chicken and broccoli.

Updated on  September 20, 2016 at 3:44 pm
Lani Parry of Waialae Nui Ridge shows she cares for her husband, Richard, by cooking the Sunday roast that he remembers from his youth growing up in Australia. Read More
 
CRAIG T. KOJIMA / STAR-ADVERTISER
                                Tender buttermilk biscuits are the perfect pairing for country ham, a robust style of cured pork that the Wong family orders froma smokehouse in Missouri.

Fix up Southern-style ham to go with buttermilk biscuits

CRAIG T. KOJIMA / STAR-ADVERTISER
                                Tender buttermilk biscuits are the perfect pairing for country ham, a robust style of cured pork that the Wong family orders froma smokehouse in Missouri.

Updated on  July 26, 2016 at 6:10 pm
When Tim Wong of Manoa makes a good breakfast, he cooks what his mother, Ava, would prepare for him: country ham and buttermilk biscuits. Read More
COURTESY CRAIG CHONG
                                The finished cake is served without frosting or other embellishment.

Airy, moist chiffon cake takes careful preparation

COURTESY CRAIG CHONG
                                The finished cake is served without frosting or other embellishment.
Many of us are lucky to have food that quickly brings up memories of family parties, sharing and laughter. Certain family dishes continue to be savored for generations. Read More
 
Photos by Cindy Ellen Russell / crussell@staradvertiser.com 
                                Carmen Velayos’ cuttlefish ink paella negra is a traditional Spanish dish served at lunch, as it is considered too heavy for dinner. It is served as a single-course meal, accompanied by garlic mayonnaise sauce and bread.

Seafood stars in showstopping, authentic paella

Photos by Cindy Ellen Russell / crussell@staradvertiser.com 
                                Carmen Velayos’ cuttlefish ink paella negra is a traditional Spanish dish served at lunch, as it is considered too heavy for dinner. It is served as a single-course meal, accompanied by garlic mayonnaise sauce and bread.

Updated on  May 24, 2016 at 6:10 pm
Paella, often called Spain’s national dish, is made there as frequently as teriyaki chicken is prepared in Hawaii. Read More
JAMM AQUINO / JAQUINO@STARADVERTISER.COM

Don Ojiri’s chawan mushi recipe a treasure in a cup

JAMM AQUINO / JAQUINO@STARADVERTISER.COM

Updated on  April 27, 2016 at 6:07 pm
For more than 15 years, Don Ojiri of Halawa repeatedly made the Japanese savory custard called chawan mushi, until it became known as his signature dish. Read More
ANNA PACHECO / SPECIAL TO THE STAR-ADVERTISER
                                Sohrab Dorabji’s Parsi-style mahimahi fillets are often served on banana leaves.

Spice up your next fish dish with this Parsi-style mix

ANNA PACHECO / SPECIAL TO THE STAR-ADVERTISER
                                Sohrab Dorabji’s Parsi-style mahimahi fillets are often served on banana leaves.

Updated on  April 5, 2016 at 8:33 pm
It’s easy to fall back on the classic Hawaii-style mahimahi preparation: Saute fish in olive oil and butter and serve with lemon wedges and tartar sauce. Delicious but commonplace. Read More