Sometimes the simplest combinations make the best dishes. Becki Ward of East Honolulu was wowed by a three-ingredient appetizer served in Tuscany. Now she makes it as a starter when she serves other Italian foods. Read more
Rummaging through the cheese drawer, I found a log of mozzarella just begging to be turned into something delicious. The instant answer was to pair it with the cauliflower for a vegetarian take on Chicken Parm. Read more
If you feel the desire for a multiday bread-baking project, but chocolate babkas are too sweet, and crusty sourdoughs too needy, babka is the loaf for you. Read more
The 2020-2021 school year has begun, but not without its challenges. Read more
Tofu’s versatility is no secret, but to embrace its many uses is an exquisite thing. Read more
Traditionally, Key lime pie is made from Key limes, also known as Mexican or West Indian limes. Combined with super-sweet condensed milk, egg yolks and a graham cracker crust, their juice makes a terrific pie. Read more
In the Before Times, we would now be in the afterglow of our annual outpouring of devotion to gelatinous meat in a can, the Waikiki Spam Jam. Read more
This version was inspired by the Dalgona coffee craze, not to mention the heat of August. Read more
Pasta is a favorite for dinner because it doesn’t generally require a lot of special ingredients or equipment. Read more
As each new announcement about COVID-19 is released, we can’t help but feel the stress, and the uncertainty that comes with it increases from the inside out. Read more
When Jane Chin left New Orleans 43 years ago to marry Bert Akitake and move to Maui, she missed her mother’s steamed char siu bao. Read more
This year, the Hawaii United Okinawa Association brings an exciting lineup of Okinawan food, culture and entertainment right into your home with a virtual festival. Read more
Choose king salmon for rich buttery flavor. For something leaner that still has big flavor, try sockeye. Read more
Used often in Asian recipes and salads, mung bean sprouts are prized for their crunchy texture. Read more
When it comes to salads, a chopped salad is about as basic as it gets. Read more
A pastry chef friend shared the technique: instead of sprinkling the raw crumbs on top of the fruit, he spread them out in a pan and baked them separately. Read more
Basil loves the sun and a well-drained spot in the garden, but it also grows well in a pot on a bright, sunny window sill. Read more
Canned or jarred artichokes are widely available, and boy, do they hit the spot. Read more
Creating meals with a multicooker is convenient, quick and easy. Read more
Even while we want to eat healthier, we don’t want to sacrifice flavor. Eric “Rick” Kvick of East Honolulu has jumped that hurdle with a tasty meatball that combines ground turkey with rich Italian sausage. Read more
With hotels and many restaurants still shuttered, local food producers have been selling directly to consumers. Read more
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