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Pork Belly and Chicken Adobo

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. Read more

Gigi’s Apple Cobbler

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. Read more

Chicken Liver Pate

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. Read more

Ono Jell-O Dessert

Elsie Teruya, 97, describes herself as a “happy grandma” and says she has an easy dessert that will make others happy, too. Read more

Banana Nut Cake

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. Read more

Brownie mochi poke balls

“Pokemon Go” fan Sandi Wong took a break from trying to catch ’em all to develop this recipe for a brownie and mochi poke ball treat. Read more

Soursop, Banana and Coconut Custard Pie

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. Read more

Expert advice on how to carve a pineapple

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. Read more

Chicken broccoli stir-fry

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. Read more


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