Comfort food might be indulgent, but it connects us to family, traditions, cultures. Here are some of our favorites, elevated, but still reminding us of when life was simpler and calories didn’t exist.
From hole-in-the-wall eateries to multi-million-dollar restaurants, we’ve rounded up our favorite dishes and drinks around the Islands.
Photo: rae huo Just when you think it’s safe to eat your veggies, you’ll hear a news report, like the one about parasite-induced meningitis, that sets off an alarm bell among consumers as well as those in the produce business.…
A family’s long journey to an Oahu farm.
Slow Foods is a trend to promote local produce, going against the principles of fast food.
Lesley Hill shows off fresh hearts of palm at the KCC Farmers Market. Photo: kent s. hwang Hawaii’s tropical climate is unique, affording farmers the opportunity to grow crops unlikely to flourish in other parts of the United States: coffee,…
The tasty portion of our Best of Honolulu 2004 issue.
Three generations of Sumidas have nurtured watercress on their farms in Aiea.
Sichuan peppercorns are again on store shelves and ready to be experimented with.
They came from different countries and backgrounds, but these Honolulu restaurateurs now share the same passions: good food, fresh ingredients and feeding a legion of happy customers.
Sample a sweet, custardy cherimoya.
Take advantage of the cooler weather by getting some crunchy, tasty local broccoli.
If you’ve never tasted a mangosteen, treat your mouth to this refreshing, tropical delight.
Tasty and nutritious, asparagus has moved from a spring treat to a year-round pleasure.
Sushi lovers rejoice: Real wasabi has taken roots in the Islands.
Reading this might just make your mouth water.
A Honolulu physician takes baking to new levels with his artisan-style loaves.
How to prepare and enjoy foie gras at home.
Treasured throughout antiquity, the sexily hued pomegranate is embraced in today's kitchens.
Tasting chocolate is as complex and sensual as sampling wines.
Discovering the tasty legume in Mililani.
It's a simple concept, but supporting Hawai'i's farmers is not as easy as you might think. Here's how you can help.
Third-generation farming families aren’t easy to find, but on the Big Island, the Yamamotos proudly maintain their farming heritage.
The Best of Honolulu 2005. Including Best Burger, Best Kim Chee, Best Furniture, best baby shops, comedy shows, best cakes, best toy shops, best cat and dog amenities, best supermarket and more
For billions of people, rice is life—and this month, as the Academy shows us, it’s also inspiration for art.
The minute a pig’s trotters hit our Hawai‘i soil, it magically becomes kama‘aina.
Healthful—and delicious—food from our award-winning chefs.
Our very own cranberry.
Hawai‘i’s goat cheese producers are bringing home kudos.
An unusual onion from Pupukea
Cool cooking for hot nights.
Donning a pair of checkered pants, white jacket, neckerchief and apron made me feel pretty cool. Then came the paper toque and a twinge of nervousness set in. I was going to be a "chef."Having never been formally trained in…
A fruit full of surprises
There’s been an explosion of restaurants on the Volcano Isle.
It’s pricey, but, oh, so sweet
Our annual guide to living better in Honolulu by readers and editors. The Best of Honolulu
