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Browse food and drink recipes for every occasion featuring Hawaii chefs and home cooks, and popular recipes from The New York Times.

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A fall favorite

Think of this dish as a veggie-forward fried rice, but instead of typical ingredients such as peas, carrots and kim chi, it’s packed with spinach and bears the fragrance of jasmine rice, garlic and cilantro. Read more

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Brighten up the table

Quinoa, first grown in the Lake Titicaca region of Peru and Bolivia, has an impressive nutritional profile. Read more

Keep calm and ‘curry’ on

Chicken tikka masala has been nicknamed the national dish of Britain, as Indians have spread the word about this creamy curry dish. Read more

A colorful concoction

The vegetables in this dish — bell peppers, jicama and corn — share an origin in Central and South Americas, making them New World sources of nutrition. Read more

A hearty ‘poke’ dish

Breadfruit originated in the Indo-Malayan region and New Guinea, then spread throughout the Pacific, carried by voyagers in canoes. Read more

Sweet and spicy

Make a batch of this and keep it on hand to quickly add spice to meals. This chunky sauce is loaded with dried chile peppers, sweet with cranberries and also packed with nuts. Read more

The restaurant of mistaken orders

One of my first restaurant jobs was in the café of a nightclub, where I cut my teeth holding down the day shift, during which I could sometimes count on one hand the number of customers who would walk in. Read more

Super-bean salad

It’s the dressing that requires the most effort in this super-bean salad. In fact, aside from the garbanzo beans, you could personalize the bulk of the salad with potatoes, cucumbers or just about any veggies you’d like, without changing its personality. Read more

A golden, custardy cake

I’ve had a lot of pictures lately in my social media of the French invisible apple cake recipe. Read more

A golden touch

Turmeric has a golden touch, bringing bold flavor and bright color to everything it comes in contact with. Read more

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