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. Read more
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. Read more
Along with sharp knives and good technique, a key to breaking down a fish is confidence. Read more
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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. Read more
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. Read more
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. Read more
Students in Kapiolani Community College’s Nutritional Cuisines class requires students to create dishes tailored for restricted diets, including a delicious roasted tomato chili. Read more
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. Read more
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. Read more
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
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
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 (“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
What’s not to love about sausages? They’re hearty, flavorful and come in such variety they satisfy all palates. Read more
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
In the Honolulu Star-Advertiser newsroom, the food table is probably the most popular spot. Read more
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
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
The process takes some care, but with the right attention to detail, homemade mayonnaise is an easy project. Read more
If there’s no use crying over spilled milk, there’s certainly no reason to do so over sour milk. Why? Read more
As a high-school teacher in Japan 13 years ago, Jin Hirata was perpetually battling illness. Read more
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