By Erika Engle email@example.com on February 14, 2017
By Erika Engle firstname.lastname@example.org Posted on February 14, 2017
Updated on February 14, 2017 at 9:40 pm
For the uninitiated, Martha Cheng’s book explains classic poke preparations and the basics needed to produce various iterations of the dish, with helpful, colorful pictures of the finished dishes.
By Betty Shimabukuro email@example.com on March 21, 2017
By Betty Shimabukuro firstname.lastname@example.org Posted on March 21, 2017
Updated on March 21, 2017 at 7:11 pm
Yes, the ingredients are key, technique is important and the spices — many spices — are crucial to Indian cooking. But the prime component: “To cook Indian, it takes a lot of patience,” says chef Ronald Thomas Minezes.
By Erika Engle email@example.com on February 28, 2017
By Erika Engle firstname.lastname@example.org Posted on February 28, 2017
Updated on February 28, 2017 at 4:42 pm
Teishoku restaurant in Kapalama serves traditional Japanese dishes including curry, ramen, sushi, sashimi, nigiri and local favorites including poke bowls, as well as teishoku-style meals served with salad, appetizers, rice and miso soup.
I bought this bottle-cap trivet in 2007 from the gift shop at Hawaii’s Plantation Village, where I am a docent. I couldn’t believe that people still made these things, admired the workmanship and essentially saw it as an art piece.
By Craig Gima email@example.com on November 29, 2016
By Craig Gima firstname.lastname@example.org Posted on November 29, 2016
Updated on November 30, 2016 at 5:23 am
Food shouldn’t be scary. When I started writing this column eight months ago, I looked at it as a way to share food and learn about other cultures, even if the food might be different from what most of us are used to.