Local gal’s Hawaii-style flavors a big hit in Emerald City

• By Betty Shimabukuro
• April 12, 2016

SEATTLE >> Kamala Saxton hasn’t lived in Hawaii since her family moved away when she was in elementary school. Read more

Library points way toward tasty recipe for chicken wings

• By Betty Shimabukuro
• April 5, 2016

God bless the library. Yes, it is a digital age, and yes, a world of information is available at the click of a mouse, but not everything. Sometimes you just need words on paper. Read more

Cabbage becomes sauerkraut when nature takes command

• By Betty Shimabukuro
• March 23, 2016

My nephew Benjamin paid a visit last month from his home in San Diego. After hugging Grandma and going for a swim, the immediate vacation priorities were taken care of, and Benjamin declared that it was time to make sauerkraut. Read more

Campbell culinary students take a cue from chemistry

• By Betty Shimabukuro
• March 16, 2016

Culinary students at Campbell High School joined up with chemistry students last year for some lessons in molecular gastronomy — applying the hard facts of science to the art of cooking. Read more

Condensed coconut milk offers rich vegan alternative

• By Betty Shimabukuro
• March 9, 2016

I met a new ingredient last week: Sweetened condensed coconut milk. Found it at Longs Drugs, just as curious reader Jeanette Wong said I would. Read more

Coconut cream confusion serves as a catalyst for cake

• By Betty Shimabukuro
• March 2, 2016

I thought I was doing a good deed last week when I went in search of a good use for coconut cream. It turned out — two cakes and a lot of frosting later — that the reader I was trying to help was actually trying to find uses for sweetened condensed coconut milk, not the canned coconut cream that I’d stockpiled. Read more

McKinley High home-ec recipe turns out to be a keeper

• By Betty Shimabukuro
• Feb. 17, 2016

Lavash — or lavosh — is an unleavened flat bread that is a staple of many Middle Eastern cuisines. It can be thick, thin, soft or crisp, depending on technique and intended use. Read more

Honey adds ‘nectareal’ air to tasty, moist carrot cake

• By Betty Shimabukuro
• Feb. 10, 2016

When Lee Errett wrote in search of a specific carrot cake recipe, she described it as “nectareal” — due to its “moist delectability.” Read more

Celebrate your love at LCC with benefit brunch buffet

• By Betty Shimabukuro
• Feb. 3, 2016

If you and your honeybunch have mixed feelings about Valentine’s Day — as in, yeah, we’d like to celebrate, but not on the scale of a multihundred-dollar dinner — I have a deal for you. Read more

To the most gracious uncle ever, this recipe is for you

• By Betty Shimabukuro
• Jan. 20, 2016

This is the story of a good intention built on a misunderstanding that draws to a bittersweet conclusion. And in the end there’s pie. Read more

Hawaii flavors get star turn on cable TV cooking shows

• By Betty Shimabukuro
• Jan. 13, 2016

Hefty portions of sabotage and mayonnaise put two Hawaii guys on top in Food Network cooking competitions that aired Sunday night. Read more

Light up New Year’s dinner with sweet, explosive treat

• By Betty Shimabukuro
• Dec. 23, 2015

This dessert is my plan for a sparkly, festive and unusual treat to ring in the new. Read more

Imagination these inspire for the Padawan at heart

• By Betty Shimabukuro
• Dec. 16, 2015

Today’s recipes are really just assembly instructions. Study the pictures and you can pretty much figure out how to create these “Star Wars” sugar bombs. Read more

Cut carbs, maintain flavor with plant-based cocktails

• By Betty Shimabukuro
• Dec. 9, 2015

I’ve been on an eating plan that restricts carbohydrates. The weight-loss science behind this is widely but not universally accepted, still I choose to believe in it. Read more

Slow cookers make a moist slab of holiday gingerbread

• By Betty Shimabukuro
• Dec. 2, 2015

My slow cooker gets a workout at this time of year. Over the last few days it made cranberry sauce and stuffing for Thanksgiving, turned the turkey carcass into stock andsimmered the leftover hambone into a steaming pot of Portuguese bean soup. Read more

$5 donation for the needy also nets year’s best recipes

• By Betty Shimabukuro
• Nov. 18, 2015

Tuck your turkey overload into pair of comfort dishes

• By Betty Shimabukuro
• Nov. 11, 2015

Bibingka flavors add twist to usual holiday cornbread

• By Betty Shimabukuro
• Nov. 4, 2015