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Colorful kabocha
Kabocha, available year-round in Hawaii, is a key ingredient in this recipe. Some of the chunks will break down, giving this curry a lovely orange-red color. Read more
Browse food and drink recipes for every occasion featuring Hawaii chefs and home cooks, and popular recipes from The New York Times.
Kabocha, available year-round in Hawaii, is a key ingredient in this recipe. Some of the chunks will break down, giving this curry a lovely orange-red color. Read more
The best thing anyone ever said to me was spoken by a young woman I was training as a server and bartender. Read more
Touch A Heart provides vocational training to those who face barriers to employment, such as those who have been incarcerated or were homeless. Read more
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As great as eggplant is in a stir-fry, results can vary. Read more
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
One of my core cooking memories is the first big mistake I made while baking. Read more
In my mother’s world, Thanksgiving was not complete without a cold pea salad. Read more
Quinoa, first grown in the Lake Titicaca region of Peru and Bolivia, has an impressive nutritional profile. Read more
Chicken tikka masala has been nicknamed the national dish of Britain, as Indians have spread the word about this creamy curry dish. Read more
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
With the holidays coming up, you’ll want to have an easy dip that can be served with your favorite chips or crackers. Read more
Breadfruit originated in the Indo-Malayan region and New Guinea, then spread throughout the Pacific, carried by voyagers in canoes. Read more
Since it’s pumpkin month, I’ve been devouring my fair share of the orange squash, that is to say, all of it. Read more
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
Automatic rice cookers take the stress out of making perfect rice. Read more
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
Baby bok choy is one of the easiest dark greens to turn into a side dish. Read more
Nhung Nyugen invented a lighter version of the traditional Vietnamese dessert called che. Read more
A mayo-free coleslaw with a citrusy dressing makes for a fresh and crunchy side dish that can showcase a range of vegetables. Read more
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
