Local Moco: KCC grad makes regional finals in Eggland’s Best contest
Andrew Wong, a 20-year-old graduate of Kapiolani Community College’s culinary arts program, is a regional finalist in a recipe competition sponsored by Eggland’s Best. Read more
Local Moco
Local Moco: Go meat-free with tofu poke
Down to Earth’s tofu version of a classic Hawaiian recipe has a creamy, spicy appeal. Read more
Local Moco: Rex Freitas’ Russian Chicken
What’s more local that employing salad dressing, jam and dry soup mix to season a quick, simple dish? This chicken recipe does just that. Read more
Tapioca pearls make heart-smart dessert
Saturday is World Health Day, and ‘Ekahi Health is celebrating by sharing this heart-healthy dessert from chef Marc Anthony Freiberg, owner of Green Apron HI. Read more
Local Moco: Ttok Kuk (Rice Cake Soup)
Koreans, like the Japanese, serve a mochi soup to celebrate the New Year. Hind ttok (Korean rice cake), however, is firmer than its Japanese counterpart and must be cooked and eaten hot in a soup or sauce. Read more
Local Moco: Cuttlefish a winning salad concept
Tammy Wilson’s super-easy salad recipe with a dried-seafood twist won her first place in the “Family Favorites Recipe Contest” sponsored by First Insurance Co. of Hawaii. Read more
Local Moco: Hamburger Rice Peas a versatile, easy dish
The versatile, easy dish Hamburger Rice Peas calls for ground meat cooked with onions, peas and eggs in a shoyu-sugar sauce. Read more
Elevate corn chowder by adding taro
Chef Sam Choy takes a popular dish and makes it better with a version of corn chowder that includes morsels of taro. Read more
Roast chicken takes bath in brine
Wanda Adams’ recipe for roast chicken features rosemary, prized in Portuguese culture not just for its culinary value, but also for its protective ability. Read more
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Oven-made kalua pork needs little attention
This simple version of kalua pork needs very little tending as it roasts, yet it delivers a big return as a satisfying isle favorite. Read more
Use fresh mango to make delicious cheesecake
While great eaten as is, fresh mango can also make for a delicious dessert. Read more
Harvest Festival to feature foods from different ethnic groups
A celebration of the harvest season and the autumn moon is the focus of the next event at Hawaii’s Plantation Village from 10 a.m. to 2 p.m. Saturday. Read more
Pickled daikon a Japanese staple
Muriel Miura, author of “A Japanese Kitchen,” shares her recipe for that iconic yellow Japanese pickle, takuan, made from daikon. Read more
Sesame seeds add Asian flair to paper-thin cookies
This butter cookie isn’t a traditional Chinese treat, but toasted sesame seeds add an Asian flair. Read more
Traditional Filipino soup combines braised beef, veggies
Bulalo, or beef shank soup, combines braised beef with choi sum, bok choy and “a splash” of fish sauce or vinegar. Read more
Puerto Rican fritters represent plantation-era frugality
This weekend, Hawaii’s Plantation Village is celebrating ethnic dishes that came out of the necessity of frugality. Read more
Spanish rice recipe a reminder of small-kid time
This simple but memorable dish comes straight from cookbook author Frank Abraham’s family recipe box — courtesy of his mother, Thyra Abraham. Read more
Simmered pork and burdock a New Year’s mainstay
A mainstay New Year’s celebration dish, Okinawan kubu maki symbolizes family unity. Read more
Recipe: Split Pea Soup Portuguese
Save a ham bone, with some scraps attached, to make this soup, which comes from Wanda Adams via her 2014 cookbook, “A Portuguese Kitchen.” The book is currently out of print. Read more
Hawaiian beef curry more savory than Japanese, Indian versions
This plate-lunch favorite is a more savory version than Japanese-style curry, and very distinct from Indian or Thai curries. Read more
Tsukemono a staple at Hawaii Plantation Village’s O-Bon Celebration
Hawaii’s Plantation Village has been holding events throughout the year, but one of its biggest is coming up this wekeend: the annual O-Bon Celebration. Read more
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