Chicken soup for the soul, Filipino-style.
Read moreTortang Talong (Filipino Eggplant Omelette)
A classic Filipino dish made with charred and battered eggplant, rice, salsa and fried fish. Breakfast of champions.
Read moreSimple Squash Sauté
Most of the time Iʻm only cooking for myself, so I often cook vegetables in large batches so all I have to do throughout the work week is reheat. You can make this dish with any vegetables you like. Essentially itʻs just a stir-fry.
Read moreVegan Roasted Garlic-Jalapeno Potato Gratin
My friend’s fiance is vegan, so I’m always excited to share any new vegan restaurants, ingredients or dishes I discover with him. His exact words when I gave him a taste of The Vegan Cheese Shoppe’s Cashew and Macadamia Nut Grated Parm was, “This is going to save my marriage.”
Read moreSeared Porterhouse Steak with Maui Onion Jam and Zucchini Carpaccio
A simple, old-world-style dinner for any night of the week.
Read moreʻUlu Hash Browns with Tomatillo Salsa, Feta & Dill
ʻUlu was integral to Hawaii’s food system before colonization. Because it grows on a perennial tree that sequesters carbon, producing hundreds of fruits a year, it is one of the most sustainable starches on earth. ʻUlu can be used in numerous ways, most notably like a potato.
Mohinga
I scored this mohinga recipe from James, a Burmese chef in Honolulu that owns a Burmese takeout business called Aloha Burma. I had the opportunity to learn it from him last month when chef Paul Matsumoto from Beni Co. Bentos invited him down to the Pacific Gateway Center to teach him this dish for our Chef Hui meal distribution. The ta’ape is sourced from Local Iʻa and the banana stems, plus most of the rest of the ingredients, are from BI Farms Market in Chinatown.
Read morePersimmon and Chicories Salad
Chicories are bitter leafy greens. Radicchio, endive, puntarelle, frisée and escarole are all great options for this dish.
Read moreMarinated Squash Salad w/ Prosciutto and Pomegranate
All you need is a peeler…
Read moreShaved Beet and Carrot Salad
All you need is a mandoline…
Read moreDelicata Squash Roasted with Turmeric and Shichimi Togarashi
Best part is you don’t have to peel the skin!
Read moreBeet Poke
Although commonly made with fish, poke can be made with just about any ingredient you like.
Read moreChilled Noodle Salad with Crunchy Vegetables
A perfect compliment to grilled meats. There is something about the smokiness of the meat that pairs perfectly with the vinegar and the cold crunchy vegetables in this salad.
Read moreThai Green Papaya Salad
In Thailand, where the flavors of spicy, sour, sweet and salty come together in harmony, attaining balance is the goal. Thai green papaya salad exemplifies this balance.
Read morePuerto Rican Pasteles Local Style
Puerto Ricans were one of the migrant groups that came here in the early 1900s to work on the plantations. With them they brought pasteles, known in Hawaiʻi as “pateles.”
Read moreLau Lau
How to make traditional Hawaiian lau lau.
Read morePoisson Cru
‘Ota “ika, or Poisson Cru, originated from Tahiti. Similar to ceviche, but with coconut milk added.
Read moreChai Golden Milk
A spin on an Ayurvedic tonic that has been around thousands of years.
Read moreDukkah
A condiment of crushed nuts and seeds flavored with herbs and spices that originated in Egypt.
Read moreMediterranean Beet Hummus
Use this as a dip, place a scoop on top of salads, or spread it in sandwiches or wraps.
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