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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
Browse food and drink recipes for every occasion featuring Hawaii chefs and home cooks, and popular recipes from The New York Times.
I’ve had a lot of pictures lately in my social media of the French invisible apple cake recipe. Read more
Susan Tongg O’Donnell of Makiki has reinvented a classic dish that her mother-in-law, Jeanne Ann Isherwood, would bake. Read more
Turmeric has a golden touch, bringing bold flavor and bright color to everything it comes in contact with. Read more
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I enjoy mayonnaise, but do not like worrying if salad will get spoiled in the heat. Read more
A deep feeling of dread spread down the back of my neck, like an icy hand, as I opened up the midnight text from my friend and United States Bartenders’ Guild (USBG) Hawaii Chapter president. Read more
Think of this as a pizza that’s neat to eat. Instead of toppings being piled over a crust, they’re sandwiched between spring-roll wrappers to make a single-serve quasi-pizza, or perhaps think of it as a quesadilla pizza. Read more
Do you remember, when growing up, a bright orange carrot salad was at every potluck? Read more
A “cream” made of ground cashews turns this silky, rich soup into something vegans can enjoy. Read more
Known as the drink that brought the culture of Taiwan to the world stage, bubble tea has become a drink sought after by millions. Read more
I sometimes grocery shop as if I’m buying trinkets, rather than soon to be consumed goods. Read more
Nothing is more comforting than mashed potatoes and meatloaf. Cynthia Aoki combines the two into an attractive “log” that is pretty and tasty enough to serve to guests. Read more
The person who brings home a taste of the islands by way of edible Hawaiian omiyage is a true rock star. Read more
Carbonara is a classic Italian pasta sauce, rich and creamy, but definitely a dish for carnivores. Read more
Vegans need not feel short-changed with this pizza, topped with roasted veggies and with a cashew cream standing in for cheese. Read more
My sister was helping me carry the groceries upstairs to my apartment last weekend, and gasped as she walked through the door, “It’s clean!” Read more
This recipe was inspired by seeing a Korean cooking show. Read more
During the summer months, you may have tomatoes from your garden. One way to use them is in a classic Italian pasta. Read more
This savory Japanese pancake uses shredded cabbage as its base, with other veggies providing color and flavor. Read more
Mapo tofu originated in Chengdu, a city in Sichuan, China, and quickly became a classic. Read more
Summer soba always makes an appearance at my house during these hot months. It’s refreshing, light and doesn’t feel as heavy as many noodle dishes. Read more
Diane “Dee” Radcliffe grew up in northern Wisconsin, so she was familiar with rhubarb, which looks like red celery stalks. Read more
