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Back in the Day: Cajun casserole has a spicy edge and holiday appeal
A creamy spinach dish reflects Louisiana’s love of spice — garlic salt, celery salt, Worcestershire and a kick from pepper cheese. Read more
A creamy spinach dish reflects Louisiana’s love of spice — garlic salt, celery salt, Worcestershire and a kick from pepper cheese. Read more
Friday marks an important milestone for bars on Oahu, as all of them will finally be allowed to reopen after being shuttered by Gov. David Ige’s March 25 stay-home order. Read more
At age 15 Gaby Maeda was busing tables at Sekiya’s Restaurant & Delicatessen in Kaimuki. At 29 she’s running the kitchen at State Bird Provisions in San Francisco, one of California’s hottest restaurant tickets. Read more
Despite the uncertainty surrounding COVID-19’s effects on the food and drinks scene, many retail stores are reporting spikes in wine sales as people continue to buy bottles to enjoy at home. Read more
Some new habits and skills appear likely to last. Read more
Except for one version, clip-on spoon rests do the job well and are heat-resistant. Read more
Even while we want to eat healthier, we don’t want to sacrifice flavor. Eric “Rick” Kvick of East Honolulu has jumped that hurdle with a tasty meatball that combines ground turkey with rich Italian sausage. Read more
With hotels and many restaurants still shuttered, local food producers have been selling directly to consumers. Read more
Many of Oahu’s farmers markets have closed due to the coronavirus pandemic, but some remain open, with restrictions in place to provide social distancing to protect vendors and shoppers. Read more
Granola is a perfect platform for shining a spotlight on oats, simply because it is ridiculously delicious — and ridiculously easy to make. Read more
For a quick trip to hog heaven, visit any of the three Kono’s Northshore restaurants, where kalua pig is fixed every which way but bad. Read more
There’s almost no downside to making your own dressing: They’re fast and easy, and customizable. Plus they can be made for pennies on the dollar, without the excess sugar, salt and chemicals of the bottled stuff. Read more
In “Celebrating in Hawai‘i,” cooking expert Muriel Miura offers up her version of siu mai, Chinese pork dumplings. Read more
In these wild times we are living in, sometimes we just need a little distraction. Read more
The featured cocktails this month are inspired by two surf breaks, very different in style and with unique personalities. Read more
Negi, the king of the green onion, is thriving in North Shore soil. Read more
At SingMa Tei, chef Jun Xi Chen takes pride in the slow processes that bring a Southeast Asian classic dish to life. Read more
All the latest food news you can use, courtesy Crave. Read more
