A sugar-blanketed deep-fried Portuguese doughnut. A bowl of chili that leaves aficionados of the traditionally spicy side dish scratching their heads. A canned luncheon meat with an annual festival in its honor. Love ’em or not, this collection of Hawaii foods represents the eats we feel everyone must try at least once to boast that […]
HAWAII Magazine’s annual Food Issue is coming soon to a mailbox or newsstand near you. You’ll be ready to hop the next available Hawaii flight after you’ve finished reading all of our November/December 2011 issue’s mouth-watering features focusing on Hawaii food culture and cuisine. Among the stories on our menu: • A visit to Maui’s
After enjoying the touristy side of Maui—boat excursions, golf, shopping, luau and, of course, pristine beaches—my husband and I decided to get off the beaten track and see a little more of the island. We were on the Lower Kula Highway, making our way to Alii Kula Lavender Farm, when we noticed a sign for
Barbecue sauce in Hawaii is not the same as barbecue sauce in the Mainland U.S. Order a barbecue mixed-plate lunch at a casual Hawaii eatery and it’s doubtful you’ll get a heaping helping of smoked chicken or ribs slathered with sweet-and-tangy reddish-brown sauce. And don’t expect corn on the cob, coleslaw, baked beans or rolls
HAWAII Magazine reader Dixie Hergenreter emailed us requesting ingredients and instructions for a longtime Waikiki watering hole’s take on an ever-popular tropical cocktail. Can I get the recipe for the mai tai at Moose McGillycuddy’s? You ask. We answer. A Waikiki fixture for decades, Moose McGillycuddy’s restaurant/bar/nightclub draws steady patrons with its casual pub fare,
You ask. We answer. Pat Duffus of Clearwater, Florida writes: What is the story behind the Hawaiian flag? When I see it I am reminded more of Britain than Hawaii. Is there a Hawaiian flag that precedes it? Pat’s right about the British connection. King Kamehameha I flew a British flag throughout his kingdom in
