Polish up your pickle prep
Whipping up a variety of dishes can be both quick and inexpensive, as Leonora Ching, aka "The Pickle Lady," will demonstrate Sunday at Pearl City Public Library.
Ching will prepare several recipes from her second cookbook, "The Pickle Lady’s Pickle Passion Cookbook," as well as a few others. She also will share samples of pickled food.
The family-friendly demo will run 2 to 3 p.m. at the library, 1138 Waimano Home Road. Call 453-6566.
Prepare healthy meals on the go
Keeping a busy lifestyle doesn’t have to mean compromising on healthful fare. Castle Medical Center’s latest wellness class on March 28 will explain how to prepare quick, easy and inexpensive "grab-and-go" dishes.
Dishes will be vegan, and participants will try samples and take home recipes.
The class runs 6 to 7 p.m. at the wellness center in Kailua. Cost is $15, $20 couples, $10 seniors and students. Reservations must be made two days in advance. Call 263-5400 or register online at castlemed.org.
Bake and taste literary marvels
April 3 is the one day you’d be glad to eat your words, as the University of Hawaii presents the fourth annual Hawai‘i Edible Book Contest, part of an international event that celebrates French gastronome Jean-Anthelme Brillat-Savarin and his famous book, "Physiologie du gout," a witty meditation on food.
Book-loving bakers can submit creations to Hamilton Library from 9 to 11:30 a.m. on contest day. The entry fee is a can of food for the Hawaii Foodbank.
At 1 p.m. spectators are welcome to view the creations — and taste them — all for a can of food.
Call Teri at 956-8688 or email skillman@hawaii.edu. Visit www.diffusionadage.com.
Public can pick Pillsbury champ
For the first time, the public will help pick the 100 home cooks who will compete for a $1 million prize in the finals of the Pillsbury Bake-Off, now in its 46th year.
Cast a vote for your favorite recipe in the Amazing Doable Dinners category, through March 28, at www.bakeoff.com.
To compete, entries in the next category, Simple Sweets and Starters, will be accepted starting April 4.
This year, to encourage simplicity, recipes must have no more than seven ingredients and take no more than 30 minutes to prepare.
