It may be an unconventional holiday dish, but sushi—especially this recipe by notable Hawaiʻi chef Dave “DK” Kodama—can turn your traditional spread into something unexpected. Folks in Hawaiʻi eat sushi all the time. There are so many variations, from simple rice rolls with pickled vegetables to unique creations stuffed with everything from avocado to shrimp tempura […]
The holidays are in full swing—and you’re thinking about a way to bring Hawaiʻi to your home. We got you. While there’s always the classic pumpkin crunch dessert—get the recipe here—we came up with another seasonal treat that brings together traditional holiday flavors—think cinnamon, cloves, pumpkin—with a local staple: haupia. Haupia is a sweet, gelatinlike dessert made with
Bartender Gerard Grehan from Deck Waikīkī, located in the Queen Kapiʻolani Hotel on Oʻahu, crafts his version of the classic Paloma, a beloved Mexican cocktail that typically combines grapefruit juice, fresh lime juice, tequila or mezcal and club soda.
In April, there was widepsread panic—OK, maybe it was just me—that POG, the beloved drink that combines three tropical juices, was going to be discontinued when the parent company of Meadow Gold Hawaiʻi, which produces the drink, filed for bankruptcy. Turns out, Meadow Gold announced it would continue to produce POG in Hawaiʻi. Whew!
Before researching for this cookbook, author Adrienne Robillard was more of a camping griller—hot dogs, hamburgers, the usual backyard fare. (She’s not a fan of lighting a grill.) But when she set out to write “The ʻOhana Grill Cookbook: Easy and Delicious Hawaiʻi-Inspired Recipes from BBQ Chicken to Kalbi Short Ribs” (Ulysses Press, 2020), she
Who said Halloween was just for kids? Not us! We asked our friend—and master mixologist—Chandra Lucariello, director of mixology and spirits education at Southern Glazer’s Wine & Spirits, to concoct a fall-inspired cocktail. And she didn’t disappoint! This cocktail—called the Hocus Pocus—features locally produced craft whiskey by Koʻolau Distillery and a roasted pumpkin syrup that you
Ingredients: 5 pounds bone-in, skin-on chicken thighs Shoyu Chicken Sauce: 1 cup Aloha shoyu ¾ cup sugar 2 ½ tablespoon apple cider vinegar ½ teaspoon black pepper 2 ½ tablespoon Lea & Perrins Worcestershire sauce 1 ½ teaspoon minced garlic 1 oz peeled ginger Slurry (to thicken): 3 tablespoon flour 3 tablespoon water Directions: 1.Mix
It’s officially fall! And in Hawaiʻi, that means the seasonal ingredients of butternut squash and kabocha, a Japanese variety of winter squash. Chef Adrian Solorzano of DK Restaurants shows us how to make the popular shrimp and butternut squash risotto, available on DK Restaurants’ online ordering platform. (Click on the Sansei & DK Steakhouse Menu tab at the top.
There’s poke—and there’s dynamite poke. Dynamite is a slightly spicy sauce that combines mayonnaise and Sriracha—and, in this case, masago (capelin roe). It can be added to anything, including chicken and shrimp. But Keoni Chang, executive corporate chef of Foodland, a locally owned grocery chain in Hawaiʻi, adds this sauce to classic shoyu ʻahi poke to elevate
If you’ve even been to a Thai restaurant—just about anywhere—you would have seen “pad Thai noodles” on the menu. This stir-fry rice noodle dish one of the most popular Thai dishes—especially in Hawaiʻi—featuring some kind of protein (chicken, shrimp, beef, tofu), peanuts, bean sprouts and scrambled egg, all sautéed together in a wok and tossed in a
Three ingredients. You can do it. And this green tea limeade is perfect for these hot summer days. David Viviano, executive chef at the Fairmont Orchid on Hawaiʻi Island, walks you through this super-simple, fool-proof recipe. (By the way, he’s also a certified tea sommelier!) (To see more videos, follow us on Instagram @hawaiimagazine.) Here’s the
A decade ago, Watermark Publishing, our magazine’s sister company, published a book that became the go-to resource to understanding Hawai’i’s unique culinary history. And I loved it because it was filled with Island-style recipes! But “Kau Kau: Cuisine and Culture in the Hawaiian Islands” by Hilo-based writer Arnold Hiura had been out of print for years—until
