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Final respects to Colin Nishida, and a last recipe
When I inherited this food-writing gig, I also inherited a pile of reader requests. A number were for the pork chops and fried rice at a hideaway I’d never heard of called Side Street Inn. Read more
When I inherited this food-writing gig, I also inherited a pile of reader requests. A number were for the pork chops and fried rice at a hideaway I’d never heard of called Side Street Inn. Read more
Okinawan sweet potato mochi merges one of the world’s great flavors with one of the world’s great textures. Read more
Veggie Dog is a scaled-down version of a Prosperity Salad, also called “yusheng” or “yee shang,” part of the new year’s tradition in Malaysia and Singapore. Read more
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Making caramel is time-consuming and sticky, but not all that difficult. Typical recipes call for sugar, cream and butter, but one can go with a simplified version that leans on corn syrup and sweetened condensed milk. Read more
This stew is delicious, the meat tender and the curry flavor just right. It will remind you of a plate-lunch curry special, one of those dishes we’d call “local style” — maybe we can’t quite define that style, but we know it when we taste it. Read more
The peach Bavarian cake belongs to a class of only-in-Hawaii desserts that includes chocolate dream and chantilly cakes. Read more
This recipe is based on all the copies I received, plus a study of other furikake party mix recipes (sans animal crackers). I’ve added a bag of Diamond Bakery Hawaiian Chocolate Sea Animal crackers because buying local is good, and they add a pop of color and cocoa flavor. Read more
This year, I’d like to start with a request for a party mix that apparently has been making the rounds — although no one has given me any yet. The mix is made with animal crackers and has a furikake coating similar to the ubiquitous furikake Chex mix. Read more
I am always on the hunt for new and better things to do with my slow cooker. It’s my culinary obsession. Read more
The Friends of Waipahu Public Library’s new cookbook mixes recipes with the memories of those who call Waipahu home. Read more
Retired orthopedic surgeon Argyl Bacon was no particular fan of fruitcake until about 30 years ago, he said, when a nurse handed him a fruit-cupcake. He was impressed and got the recipe. Read more
Send in five bucks and you’ll score the top five “By Request” recipes of 2017. Read more
At Thanksgiving a slow cooker can be your best friend. When the turkey’s in the oven and the stovetop is busy boiling potatoes, a slow cooker can be calmly and quietly producing a side dish. Read more
It might not sound like a good idea to play with fire while handling alcohol, but in this case I think you’ll be OK. Read more
The Kahala Nui retirement community hosted its seventh Art of Healthy-licious Cooking contest, inviting Kapiolani Community College culinary students to submit recipes designed to be healthy and simple for seniors to prepare. This year’s featured ingredient was breadfruit, or ulu, from the Hawai’i ‘Ulu Cooperative. Read more
Over many years of Octobers, I’ve presented many recipe ideas for Halloween. This year I thought I’d turn to the root of Halloween, Mexico’s Day of the Dead and the traditional pan de muerto, bread of the dead. Read more
A third “By Request” cookbook launches today. Read more
Sweet, sticky ice cakes were a part of childhood for so many of us, yet I hadn’t given them a thought in at least 20 years. Read more
Recipes for scones are thick on the ground, but that bounty yields some variables. While the ingredients don’t change much, some of the finer points do. Read more
These crisp-on-the-outside, chewy-on-the-inside pancakes would be a nice addition to your next Chinese meal. Read more
It turns out evaporated milk, because, well, much of the water has been evaporated out of it, has a high enough percentage of protein to be whip-able, despite having considerably less fat than whipping cream. Read more
