Back in the Day: Former TV anchor Bob Jones gets creative with Korean food
Former television news anchor Bob Jones is known to friends as a gourmet cook. Read more
Back in the Day
Back in the Day: Vegetarian sandwich survives the years
Vegetarian sandwiches don’t generally generate too much excitement. But longtime foodie Natalie Aczon says that at her restaurant, Caffe Aczione, that dish was the most popular menu item. Read more
Big Island police identify decomposed remains found in Mountain View
Decomposed remains found in shallow grave in Puna identified as man missing since Dec. 23 Read more
Back in the Day: A Maui baker has perfected the luscious, buttery frosting for chantilly cake
Karen Oura’s chantilly cake is so popular with her family that during one month she was asked to make it four times for birthday celebrations. The Wailuku resident has been baking her special dessert for nearly 20 years. Read more
Back in the Day: Chinese-style stuffing a sticky favorite
Instead of using only mochi rice, this recipe uses almost 2 parts long-grain rice to 1-part mochi rice. Read more
Back in the Day: A soupy stew is born of bamboo
A traditional dish in Laotian homes is a flavorful herb-filled soup called Gang Normai that showcases slices of cooked fresh bamboo shoots. Read more
Back in the Day: Recreate two favorite dishes from the legendary Swiss Inn
Chef Martin Wyss, who owned the legendary Swiss Inn in Niu Valley, was known for cooking elegant comfort foods that were affordable. 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
Back in the Day: How to make banana lumpia with jackfruit
Banana lumpia, called turon in Tagalog, is a sweet and crispy dessert of banana wrapped in a delicate thin pastry wrapper and fried to a delightful crisp. Read more
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Back in the Day: Festive Filipino desserts carry holiday memories
For Eva Rose Washburn-Repollo, the rice and coconut milk desserts of her childhood kindle memories of Christmas in the village of TanJay on Negros Island in the Philippines. Read more
Back in the Day: An ulu alternative for Thanksgiving stuffing
The savory flavors of sausage, vegetables and herbs are familiar, but breadfruit stands in for the bread in this delicious stuffing. Read more
Casserole handles summer zucchini bounty
An overabundance of backyard zucchini led to the creation of a dish that the Hefner family called squash casserole. Read more
Garlic shrimp delight — no food truck necessary
Since she was young, Edeliza “Liza” deGuzman-Corpuz was challenged by her father to name the ingredients in their daily meals. Because of this rigorous training, she is able to duplicate almost every dish she tastes. Read more
Wahiawa family’s spicy kim chee soup carries matriarch’s spirit
Gloria Nakea’s mother reinvented the classic Korean dish of kim chee soup, adding nontraditional ingredients and developing a cooking process that keeps it just spicy enough, with all the ingredients the right texture. Read more
Mother and son keep laulau tradition alive
Eleanor Dodds and her son, Ken Weir, estimate that they have made a million laulau together. Read more
Lotus a symbol of persistence, endurance, hope
At the start of the year, we eat auspicious foods to attract good luck. Friday ushers in the new year according to the lunar calendar, welcoming the year of the Earth Dog. Read more
Grandson carries on Filipino traditions of family patriarchs
Regino Ojano III grew up in Hilo eating two Filipino dishes almost every week. He thinks of his grandfathers each time he cooks these comfort foods: a version of tinola, or chicken and squash soup, and pinakbet, or vegetable stew. Read more
Vegan meals guided by good taste
Eight years ago, Nuuanu resident Stephen Dung took a vegan cooking class after his wife and daughter requested more vegetables. Now he cooks a vegetarian dinner for his family at least once a week, and he has also taught vegan cooking classes. Read more
Homemade vanilla extract a versatile ingredient in kitchen
Roberta Chong Kee and Paula Ho‘opai remember their mother “curing” vanilla beans in rum in a dark kitchen cupboard. Chong Kee continues the tradition as a way of remembering the generous nature of their late mother, Nancy “Gladys” Teixeira. Read more
Sushi rice dish boasts rainbow of flavors
Sadao Takahashi takes the quality of his rice seriously when making bara sushi. He buys the best quality rice, washes it three times and lets it sit for 20 minutes to dry after draining before placing it in his special rice cooker. Yet with all of his exacting care, bara sushi is not an unapproachable dish. Read more
Pre-made products make spicy ribs a reality
Steven R. Lee might be retired, but he makes pork spareribs that are so delicious, all his friends ask for the recipe. Read more
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