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 […]
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!
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.
One of the benefits of Hawaiʻi’s multicultural population is the diversity of food you can find in the Islands. Immigrants who came to work on sugar plantations a century ago brought the food they ate in their home countries with them to Hawaiʻi. This explains why you’ll find rice (Japanese), kalbi (Korean), chow mein (Chinese),
Island-born locals like Alana Kysar know all too well how homesickness can tug on the heartstrings when they move away, but a comforting dish of mochiko chicken can often soothe the ache. What began as a means of easing homesickness for the Maui native and her Oahu-born boyfriend became a journey into the world of
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
HAWAII Magazine reader William Hammond e-mailed, asking for our help: We made our first trip to Hawaii in 2001. On Kauai, my wife had what she still declares is the best fish that she has ever eaten–butterfish. Since then we’ve been to Kona and three times to Maui. We ask for butterfish, and everyone says
You ask. We answer. HAWAII Magazine reader Walter Brown of San Francisco e-mailed us: How can I obtain the original Ernie Morgado recipe—not the bottled stuff— for authentic Huli-Huli Chicken? Can you send it to me? First off, we’ll just say that we understand Walter’s desire for the recipe. Huli-Huli Chicken is one of those
