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- By Joleen Oshiro joshiro@staradvertiser.com
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Jan. 29, 2019
There’s almost no downside to making your own dressing: They’re fast and easy, and customizable. Plus they can be made for pennies on the dollar, without the excess sugar, salt and chemicals of the bottled stuff.
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- By Joleen Oshiro joshiro@staradvertiser.com
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Oct. 30, 2018
Smoked shoyu adds dimension, with the smokiness of wood chips providing complexity to the salty umami of soy. Steeping additional ingredients allows for additonal aromatics and a slight bitterness to balance the saltiness.
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- By Joleen Oshiro joshiro@staradvertiser.com
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Aug. 21, 2018
Along with sharp knives and good technique, a key to breaking down a fish is confidence.
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- By Joleen Oshiro joshiro@staradvertiser.com
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June 26, 2018
Tofu skin is made by heating soy milk. As the milk heats, a layer of “skin” solidifies on top of the liquid, the same way the top of a custard or pudding develops a skin. The skin lifted from the pan can be eaten, but the product is also bunched into sticks and dried, then reconstituted before cooking.
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- By Joleen Oshiro joshiro@staradvertiser.com
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April 10, 2018
The pursuit of a Ph.D. in botany brought Brazil native Daniela Dutra Elliott to the University of Hawaii at Manoa in 2008. Through the years, she has kept a piece of Brazil present in her life via a beloved seafood stew from her hometown of Bahia called bobo de camarao.
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- By Joleen Oshiro joshiro@staradvertiser.com
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March 6, 2018
Kate Wagner has mastered the use of nonwheat flours (think coconut, almond, potato and taro), and alternative forms of sugar and sweeteners approved by the American Diabetes Association, to create her gluten-free, diabetic-friendly pastries that truly stand up to conventional desserts.
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- By Joleen Oshiro joshiro@staradvertiser.com
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Jan. 2, 2018
Students in Kapiolani Community College’s Nutritional Cuisines class requires students to create dishes tailored for restricted diets, including a delicious roasted tomato chili.
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- By Joleen Oshiro joshiro@staradvertiser.com
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Nov. 14, 2017
A mother thinks of everything, and if Melissa Wong is anything, she’s a mother. In her desire to keep folks fed, Wong plans ahead for Thanksgiving — way ahead, as a good mother should. She provides one turkey for the party itself and another for afterward.
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- By Joleen Oshiro joshiro@staradvertiser.com
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Oct. 10, 2017
7-Eleven locations will soon offer a chicken sandwich designed by first lady Dawn Amano-Ige, part of the state Department of Health’s “Choose Healthy Now” campaign.
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- By Joleen Oshiro joshiro@staradvertiser.com
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Sept. 12, 2017
Kapiolani Community College chef-instructor Alan Tsuchiyama is in the middle of a project involving Molokai Livestock Cooperative’s grass-fed local beef. Tsuchiyama was tasked with testing the best ways to prepare five cuts, including cooking methods, temperatures and seasonings.
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- By Joleen Oshiro joshiro@staradvertiser.com
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July 25, 2017
When Mike Wong’s three children left the nest, moving across the ocean to Northern California, they never had to say goodbye to a favorite dish from their small-kid days.
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- By Joleen Oshiro joshiro@staradvertiser.com
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July 4, 2017
Gordon Lum is known as a barbecue expert, but it’s not just his smoky ribs and kamado turkey that appeal to friends and family
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- By Joleen Oshiro joshiro@staradvertiser.com
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May 30, 2017
Sponge gourd (“hechima” in Japanese) is luffa (or loofah), the dried, scratchy, porous sponge used for exfoliating in the bath. Who knew you could eat that stuff?
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- By Joleen Oshiro joshiro@staradvertiser.com
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March 21, 2017
What’s not to love about sausages? They’re hearty, flavorful and come in such variety they satisfy all palates.
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- By Joleen Oshiro joshiro@staradvertiser.com
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Feb. 28, 2017
Agu’s gyoza is based on a family recipe that Uehara’s grandmother and mother made. It features common gyoza ingredients plus a few other items that up the ante on taste.
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- By Joleen Oshiro joshiro@staradvertiser.com
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Jan. 31, 2017
In the Honolulu Star-Advertiser newsroom, the food table is probably the most popular spot.
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- By Joleen Oshiro joshiro@staradvertiser.com
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Jan. 3, 2017
Chef Chang-Wook Chung has a crazy schedule that leaves him craving homey comforts, and this chige, or Korean stew, is something he likes to prepare for himself at home.
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