Food, Fun For Everyone
Fall is arguably the best time of year. Not because of pumpkin spice but because football, baseball and basketball (and hockey, but I don’t indulge) converge into a trifecta of sports perfection. 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.
Growing Solutions for Tomorrow
World Food Day, designated by the United Nations Food and Agriculture Organization in 1979, is observed annually on Oct. 16. Read more
Slurp up this soup
Miyeok guk is a seaweed soup consumed on birthdays in Korea. Read more
A vibrant meal
Combine miso and tahini, or sesame paste, to make a vibrant dressing that gives this meal-in-a-bowl some real punch. Read more
Stuffed ‘n’ smoky
Who wants to stress about taking appetizers to a party? This three-ingredient combination can be ready in minutes. Buy any type of smoked fish spread you can find in the refrigerated seafood section. Read more
Vote on the rock
One of the challenges of a career in hospitality is that you don’t get holidays off. Holidays are some of the busiest nights of the year for restaurants, where it’s an all-hands-on-deck situation. Read more
Best of both worlds
In Hawaii, we love our appetizers where pupus can mean dinner. Here is a fast idea for a “surf and turf” combination that features the best of both worlds — salty pork with sweet shrimp. Read more
Satisfying soba
As a base for a very satisfying salad, soba noodles outshine somen in vitamins, minerals and protein. Read more
So ‘egg’-cellent
When it comes to gatherings in Hawaii, the food table beats all other potlucks I’ve experienced in quantity and quality. Read more
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A burst of flavor
Lemongrass is an herb that grows well in tropical climates and is popular in Asian cuisines. Read more
Dip, dip hooray!
This slightly sweet, tart, nutritious dip will easily satisfy mid-afternoon bouts of hunger. Read more
Fall in love with this pasta
It’s September, and zucchini and fresh corn on the cob are still available at farmers markets and local grocery stores. Read more
The perfection paradox
I’ve often talked about wabi-sabi, the Japanese concept of embracing earthly impermanence and finding pleasure in imperfection. Read more
This tofu’s tasty
This tofu appetizer can be assembled in minutes and is satisfying in this hot weather. It delivers a complex taste using store-bought toppings of crunchy ocean salad (seasoned seaweed) and any brand of chile crisp (the ubiquitous bottled oil cooked with hot chiles and other flavorings such as garlic). Read more
Tantalizing tofu
Tofu is popular with vegetarians as an excellent source of meat-free protein. Many recipes aim for a crispy or solid texture, and call for the firm or extra-firm varieties. Read more
Flavorful fried rice
Fried rice is proof that you can cook an easy meal using just leftover ingredients. Frozen or days-old brown or white rice breaks up more easily than freshly cooked rice. Use aged or fresh kimchi and leftover slices of Spam, Read more
A twist on poke
One of my favorite meals growing up was mabo tofu. Since it was easy to prepare, we had it regularly Read more
So corny
The combination of two veggies makes this a super summer soup: sweet corn and cauliflower! Read more
A spicy stir-fry
In southwestern China, the Sichuan province is famous for its kung pao chicken, a stir-fry without gravy that is spicy, sweet and savory at the same time. Read more
But first, banh mi
One of the best dishes from Vietnam is banh mi, the country’s take on a French sandwich. Read more
Miracle on North King Street
The Olympics have always been a miracle for me. Athletes from every country and territory coming together to compete in the name of peace and goodwill, showcasing both the potential of the human body and mind, to triumph over tragedy. Read more
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