Oahu resident Amy Pottinger joins ‘Food Network Star: Comeback Kitchen’ cast
Honolulu resident Amy Pottinger is getting a second chance at stardom in “Food Network Star: Comeback Kitchen,” premiering at 6 p.m. Sunday. Read more
Local Moco
Traditional short-rib recipe uses basic Korean techniques
This traditional Korean short-rib recipe is a delicately flavored dish that employs basic Korean techniques unfamiliar to many western cooks. Read more
Public schools offer scratch-cooked pork with Maui Gold pineapple
As the state Department of Education moves forward with bringing local food items to the student lunch plate, it continues to provide one scratch cooked meal a month to all public schools, using a locally grown ingredient. This month: Maui Gold pineapple. Read more
Chayote chicken part of Hawaii’s Plantation Village celebration
Sure, we all love fruity desserts, but as Hawaii’s Plantation Village points out, fruit can also be cooked and enjoyed as a main dish. Read more
Spam quiche combines classic ingredients with all-time favorite
If there ever was a locally inspired recipe, Amy Kristy’s Spam quiche is it. The dish combines classic quiche ingredients with the canned meat for a quick, hearty and tasty meal. Read more
Students excel at Ewa Sweet Onion Culinary Competition
Aloun Farms’ annual Ewa Sweet Onion Culinary Competition is an event that instills a sense of optimism for the future. The fifth-annual contest on April 7 brought together two-student teams from nine Oahu public high schools to create dishes utilizing Aloun’s Ewa sweet onion, cabbage and sweet potato. Read more
Add pizazz to plain-old pupu with ‘thorny’ tempura
Add crunch and pizazz to your tempura with this recipe for “thorny” tempura that includes pieces of somen noodle, courtesy of Muriel Miura in “A Japanese Kitchen.” Read more
Gandules a Puerto Rican Day fave at Plantation Village
Who in Hawaii doesn’t love a good rice dish? At Hawaii’s Plantation Village this weekend, hearty arroz con gandules (rice with pigeon peas), also referred to as gandule rice, will be part of the food lineup on Puerto Rican Day, alongside pasteles and pastele stew. Read more
Beer-battered bitter melon cooks up quick
The batter on this tempura is thinner than most, which translates to a quick-cooking dish. Read more
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Chinese chicken salad is a classic
This mainstay salad is popular for its crunch, satisfying chicken and the delicious flavors of sweet sesame dressing. Read more
Popo’s Dumplings a dessert both young and old can make
Jamie Cheng, who shared this recipe in “Hawaii’s Ohana Cookbook,” turns this dessert into a family event. Read more
Farm to School Initiative brings ulu to public schools
As Hawaii’s public schools continue to incorporate locally produced food into their school lunches, they have more in mind than just feeding students’ bellies. Read more
Fried Okinawan udon a classic plantation dish
Hawaii’s Plantation Village turns a spotlight on ethnic food staples with “Noodles and Bread,” a tasty event that offers up the likes of Portuguese papas de milho bread, Korean kook soo noodles, Filipino pancit noodles, Samoan panipopo bread, Chuukese bread and Okinawan udon, plus more. Read more
Kimchi recipe makes most of cucumber crunchiness
This recipe from a 1978 Hawaiian Electric cooking demo makes the most of the crunchiness of cucumber. Joan Namkoong included it in her 2013 cookbook, “A Korean Kitchen.” Read more
Brown rice risotto has more healthful slant
A more healthful slant on risotto, featuring organic brown rice and chicken breast, is part of the lineup in “Cooking Hawaiian Style Two” by Lanai Tabura and Frank Abraham. Read more
Spicy shrimp a succulent pupu when cooked
Peeled, tail-on shrimp is turned into an amazing pupu when cooked with olive oil, garlic and lemon. Read more
Kuromame said to help ensure good health in upcoming year
Hawaii’s Plantation Village presents its annual and delicious New Year’s Festival this weekend. Kuromame, served at the village’s festival for 10 years, is eaten during the holiday to ensure good health for the upcoming year. Read more
Char siu spareribs combine sweet, salty flavors
Char siu is a popular flavor marinade for meats that comprises sweetness, saltiness and Chinese five-spice powder. Read more
Sweet-sour fish a childhood favorite for Lanai-raised chef
Chef Adam Tabura grew up enjoying sweet-sour whole fish as a child on Lanai, and he featured it in his cookbook, “A Filipino Kitchen.” Read more
Spicy beef soup uses daikon, leeks to make nourishing dish
This spicy beef soup is a recipe based on one that Joan Namkoong, author of “A Korean Kitchen,” ate while in Korea. It starts with beef stock and includes daikon, leeks and shredded beef for a nourishing dish. Read more
Hawaiian-style oven pancake a favorite for Hoku winner Kahele
This hearty oven pancake, livened up with slices of fresh tropical fruit, is a childhood favorite from musician Kuana Torres Kahele. Read more
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