If I Can, You Can Archives | Honolulu Star-Advertiser
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If I Can, You Can


Grass-fed beef cooks up splendidly

Updated on  September 15, 2017 at 12:08 am
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. Read More

Meatball master uses beef, veal and sausage

Updated on  July 26, 2017 at 10:51 am
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. Read More

Consistency guarantees quality of home-cooked curry dish

Updated on  July 4, 2017 at 7:23 pm
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 Read More

Sponge gourd by any name a tasty addition

Updated on  May 30, 2017 at 4:13 pm
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? Read More

Uncased sausages spread out flavors

Updated on  March 21, 2017 at 10:30 pm
What’s not to love about sausages? They’re hearty, flavorful and come in such variety they satisfy all palates. Read More

Making Agu Ramen’s gyoza also builds family bonding

Updated on  February 28, 2017 at 8:54 pm
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. Read More

Super salsa made simple

Updated on  February 2, 2017 at 6:59 pm
In the Honolulu Star-Advertiser newsroom, the food table is probably the most popular spot. Read More

Korean stew is classic comfort food

Updated on  January 3, 2017 at 4:57 pm
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. Read More

Haleiwa farm produce inspires rainbow hues of hummus

Updated on  November 11, 2016 at 7:29 am
A bowl of beet hummus would normally elicit a double take, its vivid fuchsia hue almost shocking even alongside a rainbow offresh veggies ready to be dipped. Read More

Making mayonnaise is science in action

Updated on  September 28, 2016 at 1:27 pm
The process takes some care, but with the right attention to detail, homemade mayonnaise is an easy project. Read More

Faux chicken dish proves tofu’s versatility

Updated on  May 10, 2016 at 7:00 pm
As a high-school teacher in Japan 13 years ago, Jin Hirata was perpetually battling illness. Read More

Be polite to your pickles

Updated on  April 7, 2016 at 7:07 pm
With the launch of Crave comes new territory for this food writer: my first column, “If I Can, You Can.” Read More