• Monday, September 24, 2018
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Humble clam steams up sweet, delicious

Clams are the best bivalves. Raw, they are milder, brinier andcleaner than an oyster. Steamed, they are juicier, meatier and less fishy than a mussel. They are perfect in every way. Read More

Use fresh local tomatoes for winning salad combo

A sure way to happiness is finding fresh local tomatoes at their peak. This crispy tomato salad combines cooked and raw tomatoes, the large guys and the small guys. Read More

The bitter taste of assimilation and the joy of ‘stinky’ food

Wrapped lumpia can be frozen, making it a perfect dish to cook in batches for dinner tonight and at a later date. Read More

Eggs ‘n Things adds dinner menu, new items

Eggs ‘n Things just opened its Ko Olina location in June, but is already changing things up. Read More

Mix pesto with pasta and presto — you’ve got dinner

This Italian-style recipe is easily thrown together, requiring only dry pasta, shrimp and store-bought pesto. Read More

Pink wines infuse and inspire vibrant cocktails

No matter where you look, rose wines are being thrown at us in all shapes, forms and price points, so that this modern-day icon can be an attainable luxury for all. Read More

Newest diamonds a rare commodity

Diamond Bakery, maker of the perpetually popular soda crackers and Saloon Pilots for 100 years, isn’t content to rest on its laurels. Read More

A crepe buffet offers sweetness with minimal sugar

Coconut crepes are sweetened only by the fruits used in the filling. Read More

Kamana meets need for Indian cuisine

Kamana Kitchen is a small local chain that has a proven track record, with two restaurants on Hawaii island and one in Kihei, Maui. Read More

Practice, confidence key to breaking down a fish

Along with sharp knives and good technique, a key to breaking down a fish is confidence. Read More

Crisp cukes, creamy garlic make match

Crisp, crunchy and cool, this cucumber salad offers complexity with little effort. Read More

Roast chicken takes bath in brine

Wanda Adams’ recipe for roast chicken features rosemary, prized in Portuguese culture not just for its culinary value, but also for its protective ability. Read More

Unusual yuzu has many uses

Yuzu is a popular ingredient in cooking in Korea and Japan. Read More

Bar Leather Apron’s Justin Park wins World’s Best Mai Tai title for third time

Bar Leather Apron’s Justin Park won $10,000 and the title of World’s Best Mai Tai at the 10th annual Don the Beachcomber’s Mai Tai Festival in Kona on Saturday. Read More

Shingo Katsura updates menu at Azure

New additions are coming to the menu at Azure restaurant, where Shingo Katsura has been appointed chef de cuisine. Read More

Sweet Home Glad fosters joy in Moiliili

Some people must experience an endorphin rush at Sweet Home Glad. How else can I explain my experiences with the restaurant’s friendly customers? Read More

Made in Hawaii Fest showcases aloha spirit

The annual Made in Hawaii Festival returns to the Neal S. Blaisdell Center this weekend, a showcase for food local products from food to books to jewelry and much more. Read More

Get a handle on chicken satay with peanut dipping sauce

Any dish that comes with its own handle is bound to be an appetizer favorite, and this Southeast Asian dish of marinated, grilled meat has deep flavor to match its convenient format. Read More

New brews present variety of flavor options

New year-round beers, one-time beers, seasonal releases, collaboration beers — the craft beer world is constantly presenting new releases, and they fill up beer aisles with fun and exciting things to try. Read More

Oven-made kalua pork needs little attention

This simple version of kalua pork needs very little tending as it roasts, yet it delivers a big return as a satisfying isle favorite. Read More

Cheese crisps create low-carb crunch

These chips are made of cheese and a topping that you choose — two ingredients. The process is so simple it’s barely a recipe. Read More

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