An overheard conversation yielded a tasty reward for Cynthia Pratt while she and her husband were on a 14-day European river cruise aboard the Viking Ve.
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Glenda Chung Hinchey, who writes a blog called “gigi-hawaii,” shares her simple way of making a fruit cobbler — basically by pouring a batter over cut fruit and baking it.
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Joseph Bobich offers this rich yet simple version of a pate made with economical chicken livers, just in time for holiday dining. Hestarted with a recipe from The New York Times and adapted it to his tastes.
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Betty Demarke of Halawa Heights has been making this simple banana cake since finding the recipe in a magazine called Instructor in the early 1960s.
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Dara Ann Kimura, 10, is a natural artist in the kitchen. Inquisitive about recipes and creative with ingredients, she ponders flavors and experiments with unlikely combinations.
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Cynthia Pratt, retired Kapolei High School culinary arts teacher and a multiple winner of the pie contest at the Hawaii State Farm Fair, came up with this new pie recipe using soursop.
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Gilman Hu read a column about a pineapple-slicing gadget that ran in the May 11 Crave section and wanted to share an “old-fashioned” way to cut the fruit that minimizes waste and produces a decorative centerpiece.
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Amel Chun learned to make this dish from her mother-in-law, Susan Luk, who also passed along these words of wisdom: It’s important to marinate the chicken overnight in a gooey mixture of flour and water that tenderizes the meat and creates a barrier that keeps it moist during cooking.
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Elsie M. Teruya, age 97, made this dish whenever she was busy and needed to get supper on the table quickly for her husband and five children.
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