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
Back in the Day
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
Vieira family shares its crispy version of Portuguese vinha d’alhos
When the Portuguese arrived in Hawaii in the late 1800s to work on plantations, they brought delicious food with them. Read more
Oklahoma dressing is more than OK
Oklahoma-style cornbread stuffing offers a new option for the isle Thanksgiving table. Imagine the bold flavors of sage and black pepper, the sweetness of onions and the appealing crunch of cornbread. Read more
Sunday roast is a labor of love
Lani Parry of Waialae Nui Ridge shows she cares for her husband, Richard, by cooking the Sunday roast that he remembers from his youth growing up in Australia. Read more
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Fix up Southern-style ham to go with buttermilk biscuits
When Tim Wong of Manoa makes a good breakfast, he cooks what his mother, Ava, would prepare for him: country ham and buttermilk biscuits. Read more
Airy, moist chiffon cake takes careful preparation
Many of us are lucky to have food that quickly brings up memories of family parties, sharing and laughter. Certain family dishes continue to be savored for generations. Read more
Seafood stars in showstopping, authentic paella
Paella, often called Spain’s national dish, is made there as frequently as teriyaki chicken is prepared in Hawaii. Read more
Don Ojiri’s chawan mushi recipe a treasure in a cup
For more than 15 years, Don Ojiri of Halawa repeatedly made the Japanese savory custard called chawan mushi, until it became known as his signature dish. Read more
Spice up your next fish dish with this Parsi-style mix
It’s easy to fall back on the classic Hawaii-style mahimahi preparation: Saute fish in olive oil and butter and serve with lemon wedges and tartar sauce. Delicious but commonplace. Read more
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