Back in the Day: Cambodian curry is high in flavor, not spiciness
To celebrate the Cambodian New Year, a three-day celebration that starts April 14, many families make a traditional chicken curry. Read more
Latest Stories by Lynette Lo Tom
Easy-Kine Cooking: Garlic slivers punch up eggplant
The sweet memory of eating a dish with a loved one can be as enjoyable as the dish itself. Read more
Easy-Kine Cooking: Sweet-sour chicken a striking dish
Outrigger paddler Genie Kincaid credits paddling practice years ago for one of the easy recipes she makes all the time, baked chicken with a sauce of onion soup mix and red salad dressing. Read more
Back in the Day: Chanko nabe is sumo’s super soup
Most of us are trying not to gain weight, but that is not the case for the young men picked as potential sumo wrestlers. Read more
Recipe: Popular sushi tower pupu takes shape from PVC pipe
When she throws a party, Saedene Ota of Waikapu prepares a few sushi hors d’oeuvres and claims they are usually the most popular dish. Read more
Easy-Kine Cooking: Deep dive into freezer yields jook
That meaty ham bone that was frozen after the holidays can be one such happy find: Use it to make a classic Chinese comfort food – jook, a thick rice gruel that’s also called congee. Read more
Don't miss out on what's happening!
Stay in touch with top news, as it happens, conveniently in your email inbox. It's FREE!
By clicking to sign up, you agree to Star-Advertiser's and Google's Terms of Service and Privacy Policy. This form is protected by reCAPTCHA.
Easy Kine Cooking: Tortilla wrap, the modern sandwich
Sometimes it just takes one change in a recipe to make it seem fresh. By substituting a tortilla for bread, you can present your family with a modern transformation. Read more
Easy-Kine Cooking: Vegan ‘sashimi’ is high in fiber
In Japan, a popular way to reduce consumption of carbohydrates is to eat konnyaku instead of rice or other starches. Read more
Share good wishes for Lunar New Year with Asian flavors of braised ribs
Some of the most interesting food comes about when two ethnic cultures intersect. In the case of Jacky Tu, who lives in Makawao, his family’s Chinese ethnic food adapted to the flavors of Vietnam. Read more
Easy-Kine Cooking: Eggs, leftovers make elegant dish
A frittata is one of the simplest dishes to make. You can use whatever leftover vegetables you have in the house, and when you add eggs, milk and cheese, it turns into a meal. Read more
Back in the Day: Turnip cake adds depth to Lunar New Year table
You may be familiar with the turnip cake served at dim sum restaurants. It is called a cake because it is steamed in a cake pan, but there is only a hint of sweetness. Read more
Easy-Kine Cooking: Cauliflower perfect for post-holidays
Even hard-core carnivores have come to enjoy a delicious vegetarian recipe. Roasted whole cauliflower fits the bill, with its enticing browned top and tender and tasty interior. Read more
Easy-Kine Cooking: Gooey casserole topped with crunch
The sight of a bubbly hot casserole topped with tater tots and cheese will bring up memories of old-fashioned comfort food. Read more
Easy-Kine Cooking: Turn canned salmon into local classic
This easy recipe cooks in minutes and can be fun to prepare with children. Any type of canned salmon is good; the cheapest pink salmon goes on sale often and will work in this recipe. Read more
Low and slow — plus beef shank bones — makes for hearty ‘Cowboy Stew’
Michael Nobriga is well-known for his family’s delicious Roselani Ice Cream, which is sold in supermarkets across Hawaii. But his friends and family know him better for his killer Cowboy Stew. Read more
Back in the Day: Cajun casserole has a spicy edge and holiday appeal
A creamy spinach dish reflects Louisiana’s love of spice — garlic salt, celery salt, Worcestershire and a kick from pepper cheese. Read more
Easy-Kine Cooking: Roasted potatoes look pretty, taste ono
Here is a recipe for a side dish that’s perfect for the holidays, and it sure looks pretty. Read more
Easy-Kine Cooking: Bitter melon shines in Okinawan classic
Eleanor Nakama-Mitsunaga of Manoa says every Okinawan family has a version of goya champuru. Read more
Easy-Kine Cooking: Green bean stir-fry big on flavor
Food writer Wanda Adams shares a pupu from her recently updated cookbook, “A Portuguese-Hawai‘i Kitchen, The Local Food of Island Portuguese.” Read more
Back in the Day: Norman Asao maintains Bakery Kapiolani pumpkin tradition
Norman Asao was born into the food world. His mom ran La Ronde, the rotating restaurant above Ala Moana. His father, Norman Hideo Asao, invented the Lemon Crunch Chiffon Cake at Alexander Young Bakery. He also owned Swan Bakery in Kalihi and the original Bakery Kapiolani. Read more
Easy-Kine Cooking: Butter, lemon make magic in chicken piccata
A classic Italian dish, piccata is quick to prepare — and beautiful, with its lemon yellow color and two shades of green from capers and fresh parsley. Read more
Having trouble finding what you need? Try using our search feature.
Subscriber Favorites
Report: Trump plans probes into 2020 election
Police arrest suspect, 23, in alleged assault in Kakaako
Wahine hold off ULM, fueled by Wahinekapu’s 20 points
Vehicle collision closes Kamehameha Highway near Crouching Lion
No. 10 North Carolina runs wild to overwhelm Hawaii on national TV
