Clip this: A guide for your food-loving out-of-town guests
The highest accolade one food writer can offer another is “I wish I had written that.” So it was that Wednesday, sitting over my butter- and cream cheese-slathered bialy at This is It Deli on Cooke Street, I began mumbling curses when I saw in the Star-Advertiser...
Whattup with watermelon?
Yes, that's a watermelon and we'll get to that topic but, first, we're going to turn back to cobblers for a minute. I've updated Wednesday's posting with pictures of the skillet cobbler technique. And I've got a few words of wisdom: There may be a truckload of summer...
If memory serves . . . and it doesn’t always
I have a screen saver that scrolls through my photos and presents them — family, friends, events and, of course, meals eaten and recipes made — fading in and out. Last night, idly watching, I saw a whole fish swim (sorry! couldn't resist) into view, gracefully...
The refrigerator, in theory and in fact
In the midst of what has been for me, as Queen Elizabeth said some years ago, an annus horribilis, I am trying to stay in the moment and appreciate the small things. Not so small but giving me little starbursts of pleasure every day for the last couple of weeks is our...
A sprinkle of SALT
Honolulu has had a dearth of cozy sit-down restaurants where the food is reliably good and the prices not too pain-inducing — what are called in other cities "neighborhood" restaurants (this to differentiate them from "destination" restaurants). Among the first to fit...
Adventures on the Internet: One out of three ain’t bad
The Web can be your best friend when you're looking for a recipe. Or it can resemble a movie trailer that promises something it can't deliver. I had both experiences Thursday when I was in mission mode, trying to re-create two dishes that recently intrigued me. First,...
Going vegan on South King Street
Though I'm an enthusiastic meat eater, a really well prepared vegetarian meals makes me entirely happy. And I'm in awe of a skilled vegan chef. Two vegan restaurants just down South King Street from each other have been calling my name for a while, so I took myself to...
Confession time: I paid money for guavas!
Grandma's spinning. What unthinkable thing did I do? I paid for guavas. One whole American dollar. Shed' be shocked. I don't think she ever paid for a guava, a papaya, a mango, a mountain apple or a waiawi in all her long life. If you wanted guavas in Grandma's house,...
A word to the wise restaurateur: Notice
A picture is worth a thousand words, they say. And after several thousand words, it was a series of pictures that conveyed the central message of master chef Ferdinand Metz's keynote address, "Hospitality: The Lost Art of Foodservice," Wednesday to restaurateurs at...
A fresh spirit and getting real with rice
I'm turning over a new plate. Be my witness: When I hear about a restaurant or ingredient, from now on, I'm not going to procrastinate. I'm going to go there. Every time I say "someday," it ends up being "noday." I missed the Korean taco truck entirely, even though I...