A savory pancake
This savory Japanese pancake uses shredded cabbage as its base, with other veggies providing color and flavor. Read more
Recipes
Browse food and drink recipes for every occasion featuring Hawaii chefs and home cooks, and popular recipes from The New York Times.
A classic tofu dish
Mapo tofu originated in Chengdu, a city in Sichuan, China, and quickly became a classic. Read more
Light summer soba
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
Raising the bar
Diane “Dee” Radcliffe grew up in northern Wisconsin, so she was familiar with rhubarb, which looks like red celery stalks. Read more
A colorful salad
No matter how much you may love a good potato salad, you have to admit it doesn’t score many points for good looks or good nutrition. Read more
Pucker up
Leave it to Hilo people to make a good dish even better. Read more
Ice, ice, baby
Cool. Confident. Calm. I spent this past Fourth of July weekend, blissfully, at a wellness lodge, meditating on these three words, learning to keep gratitude and warmth in my heart, and ice water in my veins. Read more
Crazy for kabocha
A small kabocha, or Japanese pumpkin, is a great vehicle for a dish. In fact, it becomes its own edible dish. Read more
Apple of my eye
This simple dessert contains butter and sugar, but also plenty of fruits, nuts and seeds, so it’s a sweet pleasure with nutritional benefits. Read more
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A Korean restaurant favorite
At Korean restaurants, one of my favorite dishes is savory seafood and vegetable pancakes. Read more
Mochi madness
We absolutely need more mochi recipes, with as many varieties as possible. Experimenting with mochiko flour is a common occurrence in my house. Read more
Just wingin’ it
Alice Yang was famous for her spicy battered chicken wings at several locations decades ago. Read more
Hello, summery salad
Split peas are usually thought of in connection with soup, but here, they’re used in a salad. Read more
‘Plant’-iful picnic platters
Nothing says summer quite like a picnic basket stuffed with delights to indulge in on a sunny day in paradise, but don’t slave over creating your portable feast. Read more
‘Soup-er’ flavorful
It takes a bit of effort to assemble these vegetarian dumplings, but in contrast, the soup is a simple matter. Read more
A plant-based fave
Many of us are struggling with the goal of eating less meat. Here is a recipe that mimics a familiar island favorite — a teriyaki burger. Read more
Into the ether
Walking with my sister around Diamond Head one day, reminiscing about our childhood, we became deeply engrossed in a conversation about all the things they don’t teach you in high school. Read more
A multi-textured dish
Tofu skin is a byproduct of the heating of soy milk to make tofu, but it’s a useful main product as the centerpiece of a multi-textured dish. Read more
Try this ‘shrimply’ awesome boil
There’s a lot to be said for your workhorse kitchen tools. When people are talking to me about air fryers Read more
Tasty taro bites
Jolene Lanning and husband Earl of Waipio Good Eats on Hawaii Island make delicious burgers out of taro. Read more
A light dessert
Tapioca and purple sweet potato come together in a creamy yet light dessert. Read more
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