Browse food and drink recipes for every occasion featuring Hawaii chefs and home cooks, and popular recipes from The New York Times.
This tofu appetizer can be assembled in minutes and is satisfying in this hot weather. It delivers a complex taste using store-bought toppings of crunchy ocean salad (seasoned seaweed) and any brand of chile crisp (the ubiquitous bottled oil cooked with hot chiles and other flavorings such as garlic). Read more
Tofu is popular with vegetarians as an excellent source of meat-free protein. Many recipes aim for a crispy or solid texture, and call for the firm or extra-firm varieties. Read more
Fried rice is proof that you can cook an easy meal using just leftover ingredients. Frozen or days-old brown or white rice breaks up more easily than freshly cooked rice. Use aged or fresh kimchi and leftover slices of Spam, Read more
One of my favorite meals growing up was mabo tofu. Since it was easy to prepare, we had it regularly Read more
The combination of two veggies makes this a super summer soup: sweet corn and cauliflower! Read more
In southwestern China, the Sichuan province is famous for its kung pao chicken, a stir-fry without gravy that is spicy, sweet and savory at the same time. Read more
One of the best dishes from Vietnam is banh mi, the country’s take on a French sandwich. Read more
The Olympics have always been a miracle for me. Athletes from every country and territory coming together to compete in the name of peace and goodwill, showcasing both the potential of the human body and mind, to triumph over tragedy. Read more
If you have been to Hội An or Da Nang in Vietnam, you may have enjoyed the fresh corn milk sold at restaurants and convenience stores. Read more
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Peaches elevate this coleslaw over the typical version in a number of ways. Read more
During the hot season, this chilled soup is a refreshing lunch or dinner. The Spanish know how to take advantage of ripe summer vegetables to serve a no-cook gazpacho. Read more
This hearty rice combination, a variation of Puerto Rico’s signature dish, offers more nutrition than either rice or peas alone. Read more
During my second year of college, I found a salsa that became part of my regular routine. Read more
Catherine Pizzaro Crawford is constantly thinking about nutritious foods as she prepares plant-forward, nutrient-rich dishes for her two baseball-playing boys and husband, Aaron. Read more
Got lilikoi? Add the pulp to soy sauce and use this sour-salty combo to marinate baby bella mushrooms. Read more
Looking for a no-fuss carrot cake recipe? Except for grating the carrots, this version is easy to put together and get in the oven. Read more
In Hawaii, Spam musubi is a favorite picnic, potluck and on-the-go food for young and old. Read more
Fresh bulbs of anise-flavored fennel are thinly sliced and served with fresh oranges in this summer salad. Keep the fronds that top the bulbs, as they resemble dill and add a beautiful look and taste to this simple dish. Read more
In an extended showing of Diamond Head Theatre’s Tootsie, I had the recent pleasure and privilege of watching a former colleague blossom before my eyes. Read more
In southern Europe, especially Spain and Italy, a common pairing is white beans and sardines. Read more
Eggplants can taste rather bland. In this preparation, green onion, hot oil and liquid aminos come to the rescue, making a world of difference in flavor. Read more
