This sweet, refreshing pickled vegetable salad is a crunchy side that rounds out any potluck plate filled with hearty dishes. It would be a good match for sushi and other Japanese dishes on a new year’s buffet. Read more
Though udon was originally eaten in mainland Japan, it has become a favorite of Okinawans. Read more
Down to Earth Organic & Natural market is celebrating its 40th anniversary with the “Down to Earth Cookbook,” a collection of 40 recipes based on the most popular dishes from its deli and cooking classes, one for each year. Read more
Sesame cookies are a family favorite and are included in Lynette Lo Tom’s cookbook, “A Chinese Kitchen.” Read more
A rarity here but ubiquitous in Portugal is caldo verde, or green soup. This simple recipe featuring thinly sliced cabbage is included in “A Portuguese Kitchen” by Wanda Adams. Read more
This family recipe from Lynette Lo Tom, author of “A Chinese Kitchen,” features a different kau yuk from the popular red pork and fat served in most local Chinese restaurants. Read more
The beloved flavor of passionfruit, or lilikoi, flavors this spice cake, featured in “Celebrating in Hawai‘i: Favorite Recipes for Holidays and Special Occasions” by longtime local cooking expert Muriel Miura. Read more
Tea eggs are beautiful with their dark lines creating a web-like pattern on the white shells. Read more
Halloween may have passed but it’s still the season of pumpkins. Lee A. Tonouchi, the “pidgin guerrilla,” came up with a twist on deep-fried mochi, while Mandy Blake Bowers shares a version of spiced pumpkin soup. Read more
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Cookbook maven Jean Watanabe Hee shares her recipe for Sponge Drops from her new cookbook, “The Best of the Best Hawai‘i Local Desserts.” Read more
Champorado, a Filipino-style chocolate rice pudding, can serve as breakfast, an afternoon snack or dessert. Read more
While lots of folks steam whole fish, gentle poaching produces a delicate texture and a broader window for perfect results. Read more
This modern version of a classic Okinawan dish features wood ear mushrooms and string beans. Read more
June Tong’s recipe for grilled peanut butter chicken delivers the kinds of flavors local folks love: shoyu, sake and sesame oil, livened up with kochujang, ginger and garlic. Read more
Ttok is Korean rice cake, usually sliced on the diagonal and served in soup or stir-fries. Dried red dates are rehydrated and used in both sweet and savory dishes. Read more
Ginisang Sitaw, sauteed string beans, is a flexible, healthful dish that can include various veggies and any type of protein. Read more
The simplicity of Papa Tottori’s Crockpot Pork Luau, among the offerings in “Cooking Hawaiian Style Two” by Lanai Tabura and Frank Abraham, is matched only by how unbelievably ono it is. Read more
Portuguese Biscuits are buttery with a balance of sweet and savory flavor. Read more
Seaweed soup is traditionally served to women who have given birth to restore their strength. Read more
A classic cold salad, shirae can be adapted to include shredded crab or chopped shrimp. Read more
Dau lau includes peanuts for longevity, coconut for close-knit relationships and sesame seeds for fertility — and a stickiness representative of family togetherness. Read more
