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

PHOTO ILLUSTRATION BY MARTHA HERNANDEZ BASED ON PHOTOGRAPHY BY BRUCE ASATO
                                Pico de gallo and chipotle salsa and their key ingredients.

Super salsa made simple

PHOTO ILLUSTRATION BY MARTHA HERNANDEZ BASED ON PHOTOGRAPHY BY BRUCE ASATO
                                Pico de gallo and chipotle salsa and their key ingredients.

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
JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Chige, a Korean stew, is made with thin slices of beef and pork, with Korean watercress, zucchini, mushrooms, araimo and lots of chili peppers.

Korean stew is classic comfort food

JAMM AQUINO / JAQUINO@STARADVERTISER.COM
                                Chige, a Korean stew, is made with thin slices of beef and pork, with Korean watercress, zucchini, mushrooms, araimo and lots of chili peppers.

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
DENNIS ODA / DODA@STARADVERTISER.COM
                                Twin sisters Emily, left, and Elisabeth Beagle use beets harvested from their Holoholo Farm to make a bright beet hummus.

Haleiwa farm produce inspires rainbow hues of hummus

DENNIS ODA / DODA@STARADVERTISER.COM
                                Twin sisters Emily, left, and Elisabeth Beagle use beets harvested from their Holoholo Farm to make a bright beet 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
PHOTOS BY CINDY ELLEN RUSSELL/CRUSSELL@STARADVERTISER.COM
                                With the right ingredients and technique, the home cook can make fresh mayonnaise and aioli.

Making mayonnaise is science in action

PHOTOS BY CINDY ELLEN RUSSELL/CRUSSELL@STARADVERTISER.COM
                                With the right ingredients and technique, the home cook can make fresh mayonnaise and aioli.

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
COURTESY PETER BLEJWAS
                                Bite-size pieces of tofu made by macrobiotic health coach Jin Hirata are a good stand-in for fried chicken, tasty enough to take the center spot of any lunch or dinner plate and satisfying for vegans and meat lovers alike. He served the tofu with a watercress and barley salad.

Faux chicken dish proves tofu’s versatility

COURTESY PETER BLEJWAS
                                Bite-size pieces of tofu made by macrobiotic health coach Jin Hirata are a good stand-in for fried chicken, tasty enough to take the center spot of any lunch or dinner plate and satisfying for vegans and meat lovers alike. He served the tofu with a watercress and barley salad.

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
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Harumi Kurihara finishes her dish by forming cucumber slices into the shape of a cake. Well-drained tuna and paper-thin sticks of ginger top it in layers. Fluff up the ginger, she suggests. “Keep them airy when you serve them. They’ll look better and taste better.”

Be polite to your pickles

CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
                                Harumi Kurihara finishes her dish by forming cucumber slices into the shape of a cake. Well-drained tuna and paper-thin sticks of ginger top it in layers. Fluff up the ginger, she suggests. “Keep them airy when you serve them. They’ll look better and taste better.”

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