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
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
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
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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
3 days of preparation, cooking result in a rich beef Burgundy
What is the best way to learn about another culture? Glenn Silva believes it is by hanging out in the kitchen. Read more
Classic casserole and drink celebrate the Peruvian cause
At a party in Peru, chances are you will be served causa, a mashed potato terrine stuffed with assorted fillings. Read more
Freshen palate with Persian cuisine
Persian food is rich, colorful and delicious, and it offers refreshing flavor combinations that are unfamiliar to many local palates. Read more
Pastele stew connects couple with a beloved family tradition
Richard Pagan is 100 percent Puerto Rican. “I’m loud and proud,” the Foster Village resident jokes. Read more
Impressive purse cake a gift of time and talent
Berin Nakamura of Makiki is a man of many talents. Read more
Family’s gau tradition a major outdoor affair
Each year for more than 50 years, the descendants of Jimmy Ng have gathered and worked for days to make a delicious symbol of the Chinese New Year: the sticky, steamed rice-flour dessert called nien gau, or gau for short. Read more
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