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Recipe: Anticipate a leftover bonanza and make gyoza
Of course you can make sandwiches, or use shredded turkey atop a salad or bowl of ramen. But with this year’s bounty, something more adventurous is in order. Read more
Of course you can make sandwiches, or use shredded turkey atop a salad or bowl of ramen. But with this year’s bounty, something more adventurous is in order. Read more
Thanksgiving is upon us and as it may be a smaller affair than usual, we’ll have more time to craft some tasty cocktails to pair with our feast! Read more
Every year around this time, I go into pumpkin pie-baking mode, occasionally mixing that up with a sweet potato pie. But I think I’ve found a new contender. Read more
This time of year, sweet pumpkins and squashes are plentiful. One of the smallest squashes makes a perfect individual serving. Read more
For many families, this year’s Thanksgiving is going to feel topsy- turvy, and, as challenging as it might be for grown-ups, it may also be strange for children. Read more
Still need help preparing your Thanksgiving feast this year? Check out these cooking tips, courtesy Crave. Read more
Thanksgiving is almost pau, and gone with it is the annual pressure to perform feats of kitchen complexity. Read more
Even if you only eat a small portion of turkey on the holiday, there’s always joy to be found in leftovers, and soup stock made with the carcass. Read more
Tiny is the new big this holiday season, and making a small meal can be just as festive — and a whole lot easier — than a feast. Read more
You don’t need a psychic to tell you that Thanksgiving will be a smaller gathering this year. So do you still want to bother baking pies? Read more
Brussels sprouts are among the most traditional ingredients on the Thanksgiving table, and, when roasted, this unfairly maligned cabbage cousin shines brilliantly among the various sides. Read more
You can never have too many stuffing options for the holidays, so chef Colin Hazama of C4 Table has shared this easy recipe. Read more
Instead of using only mochi rice, this recipe uses almost 2 parts long-grain rice to 1-part mochi rice. Read more
The time has come to give the humble onion its due. To bring it to the fore. To peel back the layers, so to speak, of what makes them so good. Read more
Once deemed dull, the humble cauliflower is now considered a superfood for its nutrients and fiber. Read more
Now you can expand your bean universe with selections from Rancho Gordo, available at Kokua Market, the first retailer to bring the heirloom beans grown in California to Hawaii. Read more
Calling your chocolate chip cookie “perfect” is a bold move. Read more
The annual Hawai‘i Food & Wine Festival, which runs Nov. 6 to 21, is a premier event for foodies looking for fresh new flavors. Read more
However it’s prepared, bitter melon is more backup artist than lead vocalist, used to counterbalance the richness of the main ingredient rather than outshine it. Read more
Chef Floyd Cardoz was a fixture at the annual Hawai‘i Food & Wine Festival and always kept the month of October open so he could be sure to attend. Read more
There are all kinds of ways to approach vegan cuisine, says Lillian Cumic, and that means there are all kinds of vegan cookbooks. Read more
