Browse food and drink recipes for every occasion featuring Hawaii chefs and home cooks, and popular recipes from The New York Times.
The combination of savory sausages, sweet peppers and tender potatoes is an Italian classic. Pork sausage links, peppers, potatoes and onions are quickly pan fried with a touch of oil at high heat before going into the oven. Read more
Living in Hawaii, we don’t get to experience the cyclical changes of the seasons. Yet, the air is definitely cooler, and the nights are longer. Read more
I couldn’t let pumpkin season get away without revisiting my favorite: pumpkin pie. I always do the traditional pumpkin, but if you’re looking for something to compete against others on the table, consider this pudding-style version. Read more
The trio of beans, corn and pumpkin is known as the Three Sisters in Native American lore. The ingredients star in this soup that would be an ideal vegan dish for the Thanksgiving table. Read more
Eddie Flores Jr. is well-known as the co-founder of the popular L&L Hawaiian Barbecue. At home, he cooks a dish for his wife Elaine not offered at his restaurants: a healthy Filipino classic dish. Read more
Looking for a change of pace from the typical oven-roasted Brussels sprouts for the holidays? Try this stir-fried medley of vegetables seasoned with soy sauce, red wine vinegar and five-spice powder. Read more
Tofu and quinoa provide texture and a protein punch in this mushroom marinara. Read more
Hospitality has a lot to do with culture. I’m talking about your home culture and the culture of your community. Read more
Many northern Chinese restaurants serve a refreshing raw cucumber salad. The cool texture is a wonderful contrast to spicy-hot dishes. Read more
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Eating meat and vegetables in the hot pot style seems to be popular with all ages Read more
Chickpeas provide a rich source of protein, making them a popular go-to for those on meat-free diets Read more
This recipe produces a nut-and-seed-laden snack that is fairly simple to make. It bears the colors of fall, with green pumpkin seeds, red cranberries and golden toasted nuts. Read more
Keep a package of Asian-style vegetables in your freezer and a block of firm tofu in the fridge and you’ll be able to quickly put together this easy meal at any time. Read more
East Honolulu resident Sammie Mina cooks this appetizer often for her husband, Rudy, as it is one of his most requested dishes. She learned the recipe from her mother, Yang Ae Yee, in Seoul Read more
Eve Ala Moana, Hawaii’s newest premier nightlife destination, is holding its grand opening at the former Vintage Cave location at Ala Moana Center on Oct. 18 Read more
Prix-fixe menus are becoming more popular — and it’s easy to see why. They take the guesswork out of ordering, and you can try some of the eatery’s bestselling dishes. Check out these selections: Read more
Fall is arguably the best time of year. Not because of pumpkin spice but because football, baseball and basketball (and hockey, but I don’t indulge) converge into a trifecta of sports perfection. Read more
World Food Day, designated by the United Nations Food and Agriculture Organization in 1979, is observed annually on Oct. 16. Read more
Miyeok guk is a seaweed soup consumed on birthdays in Korea. Read more
Combine miso and tahini, or sesame paste, to make a vibrant dressing that gives this meal-in-a-bowl some real punch. Read more
Who wants to stress about taking appetizers to a party? This three-ingredient combination can be ready in minutes. Buy any type of smoked fish spread you can find in the refrigerated seafood section. Read more
