What better way to celebrate National Mai Tai Day—or any day, really—with a new take on the classic tiki cocktail. Ryan Birkett, head bartender at Doraku Sushi in Waikīkī, walks you through the recipe for Aoki Tai—new to the restaurant’s menu—which uses housemade falernum, a Caribbean cocktail ingredient spiced with clove, lime, ginger and almond. […]
Samantha Ferraro grew up in Kona on Hawaiʻi Island, then moved to New York City as a teenager. That’s where she learned to love and appreciate all things food. Today, Ferraro, who now lives in Bellingham, Washington, runs a food blog, “The Little Ferraro Kitchen,” where she shares recipes inspired from her culture and the
Gong Hei Fat Choy! Friday is Lunar New Year—or, as it’s referred to in Hawaiʻi, Chinese New Year—and food is always part of it, whether it’s noodles or nian gao. READ MORE: 8 Foods to Celebrate Lunar New Year in Honolulu Chef Xue Chong Ruan of the award-winning Tim Ho Wan at the Royal Hawaiian
We may not be gathering for this weekend’s Super Bowl, but that doesn’t mean you have to keep the party bland. Do double-duty with Aloha Spice Co.’s Guava Lime Smoked Hawaiian Sea Salt—great on fish and chicken—by using this spice mix in a cocktail. David Honma, Kōloa Rum Co. mixologist, concocted this recipe, combing the
If you’ve been to the FarmLovers Markets in Kakaʻako or Kailua on Oʻahu recently—and you really should—you may have noticed people chowing on a decadent egg-topped burger on charcoal brioche bun. The breakfast burger is one of the most popular dishes sold by Journey by HFC (Hawaiʻi Food Collective)—and we got the recipe! Some tips
When Adrienne Robillard 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 spent months researching recipes for the grill, often turning to old cookbooks she found at the Kailua Public Library on Oʻahu. One of the cookbooks she came across was Hari
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
