It was New Year’s Eve. I was in Scotland meeting my stepmom’s family for the first time when I came to understand the appeal of shortbread—a cultural staple of that country, traditionally eaten during the holidays. Later I learned of some surprising connections between Scotland and Hawai‘i. The last heir to the throne of the […]
Chef Sheldon Simeon’s second cookbook “Ohana Style” is almost here. Available on March 31, 2026, the collection includes more than 100 approachable recipes celebrating the culinary traditions of the Islands. From nightly dinners to family-style potlucks and local snacks, the cookbook is rooted in ʻohana, embracing everyday moments and keeping the family cooks in mind. (You can preorder a copy on Amazon here.) This Friday, March
This playful and refreshing cocktail brings together two Hawaiʻi-Island based brands: Kōlea Sparkling Hop Water and Kuleana Rum Works. Both companies are crafted on Hawaiʻi Island, drawing inspiration from the land, its ingredients and the community. The collaboration celebrates local pride, blending the spirit of Kuleana’s rum with the crispness of Kōlea’s sparkliing water. READ MORE: The Beloved Kōlea Birds Return to Hawaiʻi Kōlea in the Tomato Patch Ingredients 1.5 oz Kōlea Classic Hop
*This story was originally published on March 3, 2020, and updated in February 2026. During Japan’s Edo period (1603-1868), families began displaying hina-ningyo or dolls, on the third day of the third month. Timed with the blooming of vibrant pink peach blossoms, displaying hina-ningyo was believed to ward off evil spirits. The custom became known
Beloved chef and two-time “Top Chef” fan favorite Sheldon Simeon is inviting readers back into his kitchen this spring. Available on March 31, 2026, Simeon’s second cookbook “Ohana Style,” includes more than 100 unfussy, flavorful recipes that celebrate the multifaceted traditions of Hawaiʻi. From weeknight dinners to big gatherings, the cookbook delivers approachable, local recipes rooted in ʻohana. Embracing
Cooking alongside each other, chefs Ahu Hettema and Nili Yildirim—the mother-daughter duo behind Istanbul Hawaiʻi—thoughtfully share the flavors and traditions of Turkey with Honolulu, Oʻahu. This citrus-forward cocktail recipe by Ahu Hettema feels like a breath of fresh air from the Mediterranean. Hettema explains that she and her mother are from the coastal city of Soli, now known as Mersin. “Before it was
Hawaiʻi Island chef Philip “Ippy” Aiona recently released “Growing Up Hapa in Hawaiʻi.” Beyond a collection of recipes, the cookbook is a profound memoir about being raised to be proud of one’s heritage. Aiona tells the story of how food has helped him reflect on and honor his Hawaiian and Italian roots. Raised in Waimea, Aiona’s
For more than a decade, The Pig and The Lady has been sharing modern Vietnamese and Asian cuisine with locals and visitors in Honolulu. The Pig and The Lady started as a stall at a local farmers market back in 2013. Chef Andrew Le turned his business into a bustling eatery in Chinatown, drawing the island’s foodies as
*These recipes were originally published on Dec. 16, 2019. It’s the most wonderful time of the year, want to know why? Because it gives you a great excuse to try one of these holiday drink recipes—yes, they’re a little boozy—two of which are provided by mixologist and blogger Shanna Schad. The Coconut Coffee Coquito recipe
When I was a kid, my mom’s go-to dessert recipe was pineapple upside-down cake. She used canned pineapple—just like every other mom who grew up in the 1950s and ’60s—placed maraschino cherries in the center of each slice and served her gooey masterpiece on a glass cake platter. After dinner, using an antique silver cake
Executive chef Brad Dodson is cooking up fresh culinary experiences at 855-Aloha, Romer House Waikīkī’s signature—and uber-cool—restaurant. Dodson took the helm of the restaurant in July, and by August he had reimagined a menu that brought 855-Aloha back to its old-school roots, perfectly complementing the nostalgic vibes of the hotel. The playful menu celebrates the
Red Salt at Koʻa Kea Resort on Poʻipū Beach is an ode to Kauaʻi’s red earth and the red ʻalaea (salt) it produces. The restaurant pays homage to this sacred ingredient by incorporating it with the island’s bounty—from the land to the sea. With fresh, local ingredients, Red Salt weaves together Hawaiian tradition and the
