Taste the rainbow
Catherine Pizzaro Crawford is constantly thinking about nutritious foods as she prepares plant-forward, nutrient-rich dishes for her two baseball-playing boys and husband, Aaron. Read more
Recipes
Browse food and drink recipes for every occasion featuring Hawaii chefs and home cooks, and popular recipes from The New York Times.
Got lilikoi?
Got lilikoi? Add the pulp to soy sauce and use this sour-salty combo to marinate baby bella mushrooms. Read more
An easy cake
Looking for a no-fuss carrot cake recipe? Except for grating the carrots, this version is easy to put together and get in the oven. Read more
A fried favorite
In Hawaii, Spam musubi is a favorite picnic, potluck and on-the-go food for young and old. Read more
A summery salad
Fresh bulbs of anise-flavored fennel are thinly sliced and served with fresh oranges in this summer salad. Keep the fronds that top the bulbs, as they resemble dill and add a beautiful look and taste to this simple dish. Read more
A Midsummer Night’s Gleam
In an extended showing of Diamond Head Theatre’s Tootsie, I had the recent pleasure and privilege of watching a former colleague blossom before my eyes. Read more
A simple summer dish
In southern Europe, especially Spain and Italy, a common pairing is white beans and sardines. Read more
A tasty side dish
Eggplants can taste rather bland. In this preparation, green onion, hot oil and liquid aminos come to the rescue, making a world of difference in flavor. Read more
Comfort food with a twist
This delicious vegetarian “meat” loaf is a great way to enjoy classic comfort food with fewer calories and fat. The result is a hearty and healthy, family-friendly meal. Read more
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A fresh ‘fruit cereal’
A few years ago, “fruit cereal” became a trend — just a bowl of berries, ice cubes and coconut water. Read more
A crunchy salad
Toasted and ground sesame seeds are the core of the Japanese dressing called gomaae, used in a horenso (aka spinach) salad dish. Read more
A sweet dessert
Laurie Hamano’s late mother, Marjorie Hirokawa, would make her signature dessert often. Now, Laurie carries on the family tradition to make blueberry cream cheese pie with a mac nut crust. Read more
The ultimate breakfast
Mature breadfruit, or ulu, is a great substitute for potatoes since it is readily grown here. Read more
Three Drinks Long and a Mile High
I recently returned from my first United States Bartender’s Guild National Conference in Denver, Colorado, where a dear friend and I had the privilege of learning from the most dedicated and inspired minds in the bar world today Read more
Layers of flavor
Enjoy this light dessert of vegan coffee gelatin, which is easy to make. Read more
An ‘egg’-cellent dish
When we were growing up, an often-requested dish was Chinese-style steamed eggs. The texture was silky like custard pie, but with a savory taste. Read more
More rice is nice
Don’t have any day-old rice in the refrigerator, but craving fried rice? That’s not a problem with this oven-baked sheet pan kimchi “fried” rice. Read more
A combo of textures
This braised mushroom and lotus root dish is simple to prepare, yet tasty, offering different textures — crispness and softness — that are pleasing to the palate. Read more
A superb sushi sandwich
I think since I was pregnant with my first child, I’ve been somewhat obsessed with sandwiches. Read more
Tofu is the star of this side
Similar to Korean japchae or Thai woon sen, this dish uses mung bean thread, aka long rice or glass noodles. Read more
A versatile pasta
The base of this dish is a luscious sauce that can accompany a pasta of your choice. Read more
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