Browse food and drink recipes for every occasion featuring Hawaii chefs and home cooks, and popular recipes from The New York Times.
Wendell Kam shares his quick way to enjoy luau stew. His mother, Annabelle Pa Kam of Kalihiwai, Kauai, taught him this genius hack. He simmers a laulau with chicken broth until it is that warm, soupy, stewy consistency. So, in 10 minutes, you can have a variation of laulau. We tried this with a store-bought Read more
For carb-cutters or those who can't have gluten, breakfast cereal can be a challenge. Cereal is by definition a grain. This tasty granola comes to the rescue. Its base is a combination of nuts and seeds ground into a cereal-like mixture. It is adapted to make it vegan, starting from a recipe for keto diets Read more
Adding tomato to cornbread adds a pop of color and a bright flavor; it also adds moisture without sogginess.This savory and cheesy cornbread with sautéed corn and poblano chiles takes ho-hum cornbread to another level.It is definitely company-worthy, and with vegan substitutions for typical dairy ingredients and eggs, it would be a substantial side dish Read more
Recently at a team meeting, we were talking about the upcoming holiday and several people mentioned their favorite dish — mochi rice stuffing. Most of the group was raised in Hawaii and still wondered if anyone outside the islands had even heard of it, especially because it's not clear what this dish has to do Read more
The label-driven "vegan or nothing" mindset is loosening. Many people now embrace plant-forward or "flexitarian" lifestyles where vegetables and whole foods are central, but occasional indulgences aren't demonized. The emphasis is on health, sustainability, taste and personal values rather than dietary absolutism. As the holidays approach, Thanksgiving tables can be packed with heavy dishes loaded Read more
Attention ginger lovers! Danny and Lorna Auyoung have a ginger cookie recipe you won't want to miss! The Makiki couple has been baking these cookies for more than a decade, usually to give to friends during the holidays. They make so many that they tweaked the recipe to their liking. The recipe calls for candied Read more
This dish is a twist on traditional mashed potatoes served at Thanksgiving.Taro, or kalo, is an important staple of the Hawaiian diet, considered sacred and revered in traditional lore. Although it is not native to Hawaii, it was among the original plants — often called canoe plants — brought by the Polynesian voyagers who settled Read more
At the end of the movie, The Replacements, Gene Hackman, who plays football coach Jimmy McGinty, bestows this bit of inspirational perspective on his players before they charge onto the field, into what is to be the last professional game they will ever play: “There is no tomorrow for you, and that makes you all Read more
This classic local-style dessert never fails to impress with its layers of buttery shortbread crust, purple sweet potato filling, and snowy haupia topping.It is also a dessert easily converted to vegan, as the eggs, butter, and milk used can be replaced with plant-based alternatives that do well in baked goods. The evaporated milk, for example, Read more
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At the Kaimuki Shokudo restaurant, no meal is complete without ordering decadent honey toast with ice cream. Its take on Japanese milk bread toasted with butter and honey is indulgent and can feed four people.Find a bakery that sells unsliced milk bread. Cut out the center part with a sharp, serrated knife and cube the Read more
A rice blend along with a medley of nuts and dried fruit combine to create a dressed-up dish. Choose any three nuts and you can vary the dried fruits, but definitely keep the pumpkin seeds. The nuts should be rough-chopped, then roasted till fragrant and they change color. It is key to have the rice Read more
Set in Kakaako — a neighborhood known for its creativity, culture and style — Flair European Steakhouse feels right at home. Like the murals that color the streets, the newest steakhouse to join the Keawe Street block is adding its own expression of artistry to the ever-evolving dining scene. “Kakaako s creative energy is the perfect Read more
Looking for a Halloween treat for a gathering? If you are a fan of peanut butter and sweets with creamy chocolate centers, look no further. You may use Hershey's Kisses for this recipe, but going with chocolate truffles instead takes this treat to the next level — and makes a delicious no-bake cookie. It is Read more
One of my favorite things to do is check out the cheese ends in the deli. I’ve tried many a nub of cheese that ended up becoming a favorite. I would have been scared to try the entire hunk at first. Good cheese is, well, expensive. Read more
Green curry sauce is the supporting star here, although the dish won’t show a green tint. The kabocha, another supporting star, will break down and turn the sauce a mellow yellow. Read more
East meets West in this rich noodle dish that is super easy and quick to prepare. This is not a dish for vegans, because the sauce calls for egg yolks, butter and cheese. But the adventurous vegetarian will find it a hearty counterpart to a salad or other vegetables. Read more
You can tell Makiki resident Eun-Young Jung is an artist, as this recipe she invented is full of contrasts in color and texture. At first, you think the inari (cone sushi) will be filled with vinegared white rice. But the crunchy texture is a nice surprise. Read more
‘Tis the season when candy bowls call our name and healthy habits seem to vanish like ghosts in the night. But this year, I brewed up something a little different — treats that honor Halloween’s cozy fall flavors and a good dose of nutrition. Read more
Some folks are reluctant to prepare chicken breast because they worry about overcooking it. This recipe solves that problem and gives you perfectly cooked, tender chicken with an assortment of vegetables. Read more
Quinoa is a gluten-free seed that is a good source of protein, fiber and antioxidants. Read more
A friend and I collabed on dinner recently, and I was happy to discover that we share the same “loose” approach to cooking. I had come across a recipe for crispy tofu that intrigued me: grating firm tofu into shreds and crisping it in a pan like hashbrowns. Read more
