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Make the most of summer’s strawberries
Desserts show off this sweet gift of the season Read more
Desserts show off this sweet gift of the season Read more
I generally prefer my salmon raw or cured, but grilled salmon is a soft, silky exception. Read more
Plenty of food debates were going on in our house during the recent lockdown. Read more
Everyone at the farmers market was talking about the pretzel shortbread cookies from Philadelphia’s Lost Bread Co. Read more
There’s transformative power in adding cooked elements to a salad. Read more
Vina Yamashiro of Manoa claims to be a no-fuss cook. But her dishes cause a stir with everyone who tastes her cooking and baking. Read more
For at least 50 years, Takaoka has enjoyed this easy recipe for Potato Chip-Crusted Chicken. Read more
There’s something so homey about a warm dessert so tender you must serve it with a big spoon and a deep bowl. Depending on the occasion, there are a couple of recipes you could try. Read more
Although their name suggests that they’re defined by sweetness, sugar snap peas are really about the crunch. Read more
Edith Baughn is used to people raving about her Peruvian foods. Read more
When chicken is cooked with tomatoes or coconut milk, the result is delightful. When it’s cooked with tomatoes and coconut milk, it is doubly delightful. Read more
Farm-fresh fruit might be harder to come by this year, but store-bought frozen fruit can work just as well. Read more
Even if you haven’t worked in a restaurant, the concept of family meal can be thrilling — it’s a marriage of hospitality and practicality. Read more
These delicious recipes using canned goods that don’t require cooking are compliments of the city’s Department of Emergency Management. 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
With the addition of a few extra ingredients, one simple sauce can be transformed into four different meals and two versatile condiments. Read more
Barbecues in Hawaii are a time when families gather together over their favorite charred dishes. Read more
It may not be a salad in the traditional sense, but that doesn’t stop macaroni salad from being a bright, acidic and herbaceous partner to virtually anything off the grill. Read more
The nice thing about sushi nowadays is there’s something to suit everyone. Read more
Moku Roots chef Nick Stowell offered some tips for cooking with taro: Don’t eat, or even peel, taro raw. Read more
Pickling has been around for millennia, so long that a precise date can’t be pinpointed, but historians seem to agree on something like 4,000 years. Read more
